CSA Week 14
In the box this week:
- Head lettuce
- Tomatillos
- Onions
- Red beets
- Lemon cucumbers
- Asian pears
- Basil
Pickled Beets:
Ingredients:
- Roasted Beets
1 large red onion, frenched
1 cup tarragon wine vinegar
1 1/2 teaspoons Kosher salt
1/2 cup sugar
1 cup water
- First, roast the beets with shallots or onions, rosemary, and olive oil. Remove the skins of the roasted beets. Slice beets thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
Read more at: http://www.foodnetwork.com/recipes/alton-brown/pickled-beets-recipe.html?oc=linkback