I have more beets that I thought I would. Oh my goodness, the work I have to do for canning. I prefer to break the tasks of canning beets into a few days. First, I’ll roast 1/2 of the beets and boil the remainder. After peeling they will be stored in the refrigerator until tomorrow when I start the canning process.
I plan on making a few versions of pickled beets using different combinations of spices and a few with orange peel strips and cinnamon sticks. Afterwards I’ll make a Russian pickled beet salad that contains onions and cabbage. A couple of the extra large beets will be used for a fresh salad this week.
In the future, I’ll post a few of my favorite beet recipes. I am really excited about the Russian pickled beet salad. I’ll share the recipe if the finished results tastes as great as I think it will.
Let us know what you make with your fresh beets?