Another staple in my home is refrigerator pickled beets. Fantastic on its own or to compliments many salads. It is so easy to make and lasts up to 6 weeks in the refrigerator. Beets are full of multiple nutrients, especially Folate which is a vitamin that plays a key role in heart health plus Manganese and Potassium. My sweet Mom always had a jar of pickled beets in our fridge. They do hold a fond memory of me growing up. Love a beet salad with pea shoots and a little olive oil. Also, delicious with over a little whipped goat cheese and beet greens.

This recipe fits nicely into 2 pint-size jars.
Oven 350F
Prep the beets:
4 medium beets – clean and cut top of beet leaving beets whole.
Wrap loosely in foil and bake until soft when tested with a sharp knife. Usually, 30-40 minutes depending on size of beets.
When done let cool wrapped.
Once cool, take each beet and peel off skin, usually easy without a knife.
Just pinch and skin should come off easily.
Cut off root and cut into 1/4 inch thick slices.

1 cup cider vinegar
1 cup water
1/3 cup sugar
1/4 teaspoon kosher salt
1/4 teaspoon dry ground mustard (I love Colman’s)
5 whole black peppercorns
Bring the vinegar, water, sugar, salt and mustard to a boil in a medium saucepan, stirring until sugar is dissolved.
Simmer a few minutes, take off heat and allow to cool.
Add sliced beets and peppercorns to 2 clean 1 pint glass jars with a tight fitting lids.
Pour the liquid into each jar covering all beets.
Cover and let cool for several hours before transferring to refrigerator.
Keeps up to 6 weeks in the refrigerator.

Bon Appétit