Pickled beets…something you would expect to find at a family reunion potluck, right? Sitting next to the Watergate salad, pasta casserole, and the “dirt”: that rich pudding concoction with the occasional gummy worm for added effect. After we got our fill, the cousins would run through the corn rows flinging “dirt” at each other. There wasn’t much to do in rural Minnesota. Now that I have adult tastes, I would have gone for the pickled beets—they would do much more damage. At 12 years old, I abstained from such alien foodstuff.
Leafy greens to swollen roots, beets are subtle in their flavor, yet potent in color—leaving their trace on your fingers. I get an annual hankering for this recipe of pickled beets and eggs. It’s very simple: combine equal parts sugar, water, and vinegar. Boil and peel some eggs. Boil, peel, and slice the beets. Pour the liquid over the beets and eggs. Chill at least 4 hours. Just don’t store this in a metal container or it will get slimy.
What is a classic dish at your family gatherings?