This week's batch has shallots<\/a> and a shot of wasabi<\/a> powder. (Horseradish<\/a> is a very traditional beet<\/a> seasoning but I didn't have any fresh horseradish, so I used the powdered kind better known as wasabi powder.) If you happen to have some real wasabi or real dried wasabi, that would be even better.<\/p>\n I like to give the shallots a head start in the pickling base. Here, one thinly sliced shallot was broken into rings and is pickling in a mixture of seasoned rice vinegar, with wasabi powder, ground black pepper<\/a> and salt to taste. I let that sit while I prepare the beets. Once the beets are added, they only need a good mix and maybe 15 minutes of sitting to be ready to eat. But, they're great for the next few days.<\/p>\n While I often make this with oven-roasted beets from the farmers market, I do keep packaged, steamed beets on hand in the refrigerator and used those for this recipe. So, even if you don't cook, you can make pickled beets. The packaged products are tasty and keep for a good long time in the refrigerator. <\/p>\n To keep the mess under control, I empty the package into my work bowl, then lift out the beets one at a time and cut them in my hand with a small knife, just the way your grandmother probably did. My hands cleaned up a lot easier than a cutting board. But, if you feel safer using proper knife technique and a cutting board, you should do that. <\/p>\n While I don't preserve these beets with the proper canning method, I do transfer them to a canning jar<\/a> for their trip to the refrigerator. You can add oil to this mixture or substitute your favorite vinaigrette for my seasoned vinegar mix. <\/p>\n What's on your Food Lover's shopping list? Consider buying a few extra canning jars<\/a><\/a><\/p>\n
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