This really is one of my favorite beet recipes. Beets can be earthy and broad in their flavor, but this quick pickle pulls the acid in so that the earthy flavor does not get out of hand. A quick pickle is like flash frying; it gets the job done but does not require a lot of time. Balsamic and orange zest make this a punch of flavor in contrast with the expanding nature of beets. This dish is not for the faint of heart; it sings loudly. But, when it comes to making vegetables, this is a superstar standout.
A word about balsamic vinegar. Most are not AIP-friendly due to added sugar. You will want to look for a couple of things to be sure you can consume it
1. no added sugar or colorings
2. 100% must grape as the only ingredient, some producers add wine vinegar so look for only must grape
Here is a link to my favorite brand called Calolea. I have called them and asked them to confirm no added sugar or ingredients and you can order it online. I also encourage you to call the company of balsamic vinegars that you like. Start at places like Williams Sonoma or Sur La Table where they carry top notch brands. Because you are only using small amounts at a time, a little goes a long way!
- 4 beets
- 3 tsp. orange zest
- pinch salt
- 4 tablespoons balsamic vinegar
- Trim ends of beets and using a vegetable peeler, peel off skins. Cut beets into fourths and steam them until al dente, about 15 minutes. Let beets completely cool and then cut into one inch size pieces. Toss in a bowl with balsamic, orange zest and salt to taste. I reserved some zest to garnish with.