It beets me!

Irisa Raina 9

By
@Irisa

I developed this recipe a few years ago for my husband. He loves red onions, beets and jalapeno peppers. So I thought I’d combine them and see what he thought. This is now one of his most requested “ side dish’s “.
What I do with any leftover brine is I put it in a small jar and add some oil to it and then you have a great salad dressing!
If you can’t find the pomegranate vinegar, use red wine vinegar.
This is one of those dishes’ that will be better the second day “ if you have any leftover”.
Another thing to do with this is to add this to a salad. Just chop the beets into matchsticks!


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Method:

No-Cook or Other

Ingredients

2 – 15 ounce cans sliced beets “ not pickled “
1 red onion sliced
2 smallish jalapeno pepper “ 1 seeded and chopped & 1 not seeded just chopped”
1 teaspoon sea salt
1 teaspoon fresh ground pepper
1 cup pomegranate vinegar
¼ cup turbinado sugar

Directions Step-By-Step

1
In a medium sauce pot, cook the vinegar on low till it has reduced to ½ cup. Open the windows or turn on the stove vent....or you’ll be smellin’ like vinegar LOL.
2
Drain the beets and set the liquid aside from the cans. Refrigerate the beets.
3
At this point add the beet juice, salt, pepper and sugar to the vinegar.
4
Bring this to a boil and then turn down to a simmer and continue cooking for 20 minutes.
5
Turn off the brine and let it cool in the pot, till it is barely warm.
6
While the brine is cooling, slice the onions thin.
7
Place the onions & 1 of the peppers in a jar that is big enough to move around and pour the cooled brine over them. I use a funnel because the red from the beets will stain anything it touches.
8
A Mason jar works well for this, but if you have a bowl with a tight fitting lid that will work too.
9
Put them into the refrigerator for 24 hours. Turning over occasionally.
10
After 24 hours drain the onions, but don’t get rid of the brine.
11
Place the beets in a bowl, add the brined onions & peppers.
12
Toss with a wee bit of the brine, and refrigerate for about 3 hours.
13
When you are ready to serve, sprinkle another ½ teaspoon sea salt and “ top with the chopped jalapeno peppers “optional” and serve cold.

About this Recipe

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy