It beets me!

Irisa Raina 9


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!

pinch tips: How to Wash Fruits & Vegetables



No-Cook or Other


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

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.
Drain the beets and set the liquid aside from the cans. Refrigerate the beets.
At this point add the beet juice, salt, pepper and sugar to the vinegar.
Bring this to a boil and then turn down to a simmer and continue cooking for 20 minutes.
Turn off the brine and let it cool in the pot, till it is barely warm.
While the brine is cooling, slice the onions thin.
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.
A Mason jar works well for this, but if you have a bowl with a tight fitting lid that will work too.
Put them into the refrigerator for 24 hours. Turning over occasionally.
After 24 hours drain the onions, but don’t get rid of the brine.
Place the beets in a bowl, add the brined onions & peppers.
Toss with a wee bit of the brine, and refrigerate for about 3 hours.
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