Day 125: Honey-Pepper Beets ♥

Honey-Pepper Beets
~recipe & photo updated 2008 & 2012~
~more recently updated recipes~

2005 Original: With cooked beets in the fridge, a great vegetable dish is only a few minutes away. I cooked a big pot of beets yesterday: just 5 minutes of attention, an hour on the stove, a half hour to cool in a colander, a transfer to a ziplock bag. Peesa-cake. Then today, I made this salad. Quick 'n' easy, for sure.

2008 Update: I simplified this recipe so that it could be served immediately, rather than waiting 3 hours. And it was earthy-rich, just delicious, especially topped with a little sour cream sauce.

2012 Update: Once you have cooked beets, it's so easy to make a quick salad. And that's what I did. And then I gobbled them up with some Massaged Kale Salad. And then a few days later, when there was a small cupful left in the fridge, I learned that after this slow soak in a little bit of balsamic vinegar, the beets deepen and darken and turn to something akin to pickled beets, all without any of the fuss and muss of canning.


Hands-on time: 10 minutes
Time to table: 10 minutes
Serves 4

1 tablespoon honey, warmed in the microwave for a few seconds to pour more easily if needed
1 tablespoon good vinegar
Sprinkle red pepper flakes
1 - 2 tablespoons finely chopped onion
1 pound cooked beets, peeled and diced or cut into batons

Mix all the ingredients. That's it!

Still Hungry?

~ My Favorite Way to Roast Beets ~
(photo tutorial with tips & tricks)

~ How to Make a Roasted Beet Salad ~
~ Beet Pesto ~
~ Swedish Beets ~
~ more beet recipes~
from A Veggie Venture

~ Borscht Beets with Sour Cream ~
~ Those Pink Potatoes ~
~ Karelian Borscht (Russian Beet Borscht Soup) ~
~ more beet recipes ~
from Kitchen Parade, my food column

A Veggie Venture is home of 'beet queen' and 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2005


Alanna...the Blog Party round-up has been posted!

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna