And so a new journey begins, as Marcus asked if I'd do some Swedish food postings for his blog. My first recipe for Rye Blini with Quick-Pickled Beets and Gravlax went up this week and you can view it at MarcusSamuelsson.com. The post only includes the Red Pickled Beet recipe but check out the recipe for Yellow Pickled Beets below. Beets can be tamed, and they are mighty tasty when paired with fragrant spices and sweetly mellow citrus. Quick Pickled beets are pretty yet sturdy, and most definitely saga worthy.
Yellow Pickled Beets3/4 cup sugar
3/4 cup distilled white vinegar
1 large golden beet, diced fine
1 teaspoon fennel seeds
1 teaspoon caraway seeds
Zest from 1/2 an orange
1 teaspoon salt
Bring sugar and vinegar to simmer; add beets, anise, peppercorns, and salt. Simmer 5 to 10 minutes (shorter for a good crunch, longer for softer beets). Remove from heat and add ¾ cups ice. Chill until serving.