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Friday Favorite: Beets

November 8th, 2013

I love beets, especially when they’re pickled.  It’s a good thing, because I have a ton of them in the back garden.  This row of beets is 3 beets wide and about 60 feet long.  That’s a lot of beets. I’ve been thinning them out for the past month or two, we’ve been roasting them. A few of them have also gone to the pigs, who greedily chomp them down making themselves look like they committed a heinous crime. In fact, one day, I went up to water them after feeding them beets and I thought one was injured and bloody, it was just beet juice.
Not all of them will be pickled, some will be stored in the root cellar for eating, others will be stored for growing leaves for our table during the dark days of February.  The weather is turning colder, while beets will last a while in the garden after the frost comes, they won’t live forever.  These coming weeks will involve lots of pink fingers!

Do you like pickled beets? 

14 Comments to “Friday Favorite: Beets”
  1. daisy on November 8, 2013 at 5:15 am

    I haven’t yet tried pickled beets, but if they are as good as the pickled okra I recently became addicted to, I look forward to it. My beets aren’t doing too well in the garden just now. Yours look tremendous! Enjoy!

    Reply to daisy's comment

    • Lemongrass on November 8, 2013 at 6:46 am

      been hanging out on your blog and tried the polenta and bean recipe. here in Grenada we call it Coo Coo and add okra to it. your recipe was simple and delicious. Thanks:-)

      Reply to Lemongrass's comment

  2. Maybelline on November 8, 2013 at 5:31 am

    Love love love fresh pickled beets.

    Reply to Maybelline's comment

  3. Lemongrass on November 8, 2013 at 6:44 am

    I love beets. I created a beet and bean salad that all my knitting group friends enjoy. I have not had them pickled, but will try it soon. I am sowing some seeds today with the hope of making some beet salad, juice and try pickling some. As a child I always enjoyed eating beets that my dad grew. I have taken this love to adulthood.
    I also enjoy the beet tops, cooked and raw.

    Reply to Lemongrass's comment

  4. Bettina on November 8, 2013 at 7:33 am

    I do not know about pickled beets, but you can make borscht and can it as far as I know.

    Also, you can make chips from beets as well, like potato chips, and they would make a nice and satisfying snack…. just a though!

    Reply to Bettina's comment

  5. kristin @ going country on November 8, 2013 at 9:26 am

    Yes. And my mother loves them so much I find a way to get several quarts all the way to Arizona for her every year. In fact, I mostly make them for her. I like them pickled, but I like them more cooked fresh with butter, vinegar, and a little sugar.

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  6. Nebraska Dave on November 8, 2013 at 9:54 am

    Susy, Wow, that’s allot of beets. Nope haven’t tried pickled beets. Mom didn’t pickle much when I was a kid. Or maybe I just didn’t eat any thing pickled. I was a pretty picky eater when I was young. It’s a good thing I got over that. There’s a whole world of different kinds of foods to be tasted. Two very interesting ways to preserve are pickling and fermenting. I learned about fermenting at the Mother Earth News Fair in Kansas last month. It was really simple and I suspect pickling is the same. I have tried to make dill pickles with some success and even that process can use fermentation.

    Pigs are amazing creatures. They are the garbage cans of nature. Their stomachs will digest any thing and those wonderful creatures seem to like every thing. There’s no picky eating from a pig.

    I’m interested in how you use beets to grow leaves in the winter to eat.

    Have a great beet pickling day.

    Reply to Nebraska Dave's comment

  7. amy svob on November 8, 2013 at 11:28 am

    I love pickeled beets but love them roasted along with sweet potatoes.

    Reply to amy svob's comment

  8. amy on November 8, 2013 at 11:46 am

    I do….I do!!!! I make my beets into beet kvass…..Love the stuff and try to drink it everyday. I was peeling some just yesterday to make a new batch and am always struck by how very beautiful a vegetable it is underneath it’s skin….The colors and the marbelizing are so exquisite….another reason for me to love them!

    Reply to amy's comment

  9. Marcia on November 8, 2013 at 2:18 pm

    I love pickled beets, especially served with meat pies and a cold salad. How do you keep beets for greens? Do you keep them in soil, in a box?Do you keep them with your sox? Sorry….I was just reading that to some kids at school.

    Reply to Marcia's comment

    • Lemongrass on November 8, 2013 at 10:05 pm

      keep them, keep them in your sox (Early-childhood educator).

      Reply to Lemongrass's comment

  10. Brenda on November 8, 2013 at 2:39 pm

    Love pickled beets, here in Australia that is the main way they are eaten. Try them on a homemade burger with some lettuce, cheese and tomato, you will love it!

    Reply to Brenda's comment

  11. bonnie k. on November 8, 2013 at 9:56 pm

    I do like pickled beets! My mom pickled beets when I was a kid.
    My son and I grew beets this year for the first time ever. I’m not sure how the roots are maturing (I’m seeing some rather small beet shoulders poking out of the ground that should be bigger), but we did eat some of the greens once already this season. I had never eaten beet greens before that I recall.
    We will probably roast these roots if they are big enough to mess with, and I’m looking forward to cooking some more of the greens.

    Reply to bonnie k.'s comment

    • Lemongrass on November 8, 2013 at 10:12 pm

      bonnie k, when i have extra beet green, i chop them and add them to my bean soups just after I turn off the fire. the heat will cook them. the quick and simple way to use them up.

      Reply to Lemongrass's comment

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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.

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