A BEET in time....

"Nobody likes beets, Dwight! Why don't you grow something that everybody does like? You should grow candy! I'd love a piece of candy right now... not a beet." -Michael Scott on The Office

  I think the reason that Michael thinks no one likes a beet is he's never had beets the Southern Harvest way.  I absolutely LOVE beets, I am passionate about them in the way I love and adore all things pink.  Perhaps that is where my adoration of the turnip cousin began, it's sweet juice staining my plate, my fingers, my teeth, my lips--everything--it's gleaming magenta hue.  In the summer I could eat beets with every meal and my favorite way is classic steamed beets, sliced with a drizzle of olive oil and sea salt.
  Now don't get me wrong beets are not every one's piece of candy.  Example- my sister who kicked and screamed until her face matched the beautiful knobby root when served a warm beet, frisse and goat cheese salad, but I think even my sister would approve of this utilization of my farmer's market bounty.
  Following Sunday tradition, a trip to the local farmer's market was in order. 

Couldn't resist...especially when I negotiated 7 lbs of these beauties for $3!  After consuming a glut of steamed beets, I set out to create a new beet, indeed a beet even my sister would adore.  What better way to enjoy this old-time root than to "put it up" grandma style.  Each of these recipes are delicious alone or served atop fresh greens.  The chutney would make an excellent topping to a freshly grilled fish steak.  Enjoy the tell-tale magenta stained digits!

                                                               Summer Beet Chutney
2 lb small to medium beets
1 cup apple juice
1/2 cup apple cider vinegar
1 tsp whole grain mustard
4 large mint leaves

Wash the beets, cut off stems and trim any roots (reserve the greens for steaming or salad later.)  Place the beets in a large saucepan and cover with 2 inches of water.  Bring to a boil, reduce heat and simmer until beets are tender approximately 30 min.  Drain the beets, reserving all the liquid. 
Once beets are cool enough to handle, peel  by rubbing beet with a paper towel, the skin will come right off!  Dice into 1/2 in cubes and place back in sauce pan.  Add juice, vinegar and mustard and mix.  Add the beets to sterilized jars intermixing the mint leaves.  Fill with remaining vinegar mixture to cover the beets.  Cover with the lid and let cool completely, then refrigerate for up to 1 week.
Serve with sea salt.

                                                                Spiced Pickled Beets

 2 lbs beets
1 cup apple cider vinegar
1/8 c sugar
1 T cardamom pods
1 T whole cloves
1 T yellow curry

 Wash the beets, cut off stems and trim any roots (reserve the greens for steaming or salad later.) Place the beets in a large saucepan and cover with 2 inches of water. Bring to a boil, reduce heat and simmer until beets are tender approximately 30 min. Drain the beets, reserving all the liquid.
Once beets are cool enough to handle, peel  by rubbing beet with a paper towel, the skin will come right off!  Cut into 1/4 in slices and divide between jars.  
In a saucepan over medium heat, combine 2 cups of reserved cooking liquid, vinegar, sugar, cardamom, cloves and curry.  Bring to a boil, stirring until sugar is dissolved. 
Ladle the mixture into jars, evenly distributing the spices.  Wipe the rims clean and seal tightly with the lids.
Process the jars for 7 minutes in a boiling water bath.  Let the jars stand undisturbed for 24 hours and then place in a dark, cool place for 1 week for the flavors to completely immerse.  The sealed jars can be kept in your pantry for up to 3 months.

You may be asking but what about all my left over beet cooking water....well here's todays' whisky moment!  Save that beautiful fuchsia liquid to naturally tint frosting, meringues and any other decadent sugary froth you wish to concoct!