January 12, 2013

Pickled Baby Beets and French Breakfast Radishes

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Recipe: Pickled Baby Beets and French Breakfast Radishes

This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm and locally produced products from Eden Foods and Food for Thought.


Farm fresh local baby beets
Farm fresh local french breakfast radishes
Farm fresh local red onion

Local cider vinegar
Local maple syrup
Sea salt
Coriander seeds
Anise seeds
Fennel seeds
Cinnamon stick


Slice baby beet roots from one bunch stems and peel beets. Slice french breakfast radishes from one bunch stems and slice each radish into quarters. Slice red onion into eighths and separate onion layers.

Add baby beet roots, radishes and onions into a large glass mixing bowl. Stir vegetables and pack two glass jar with the mixture.

Cut cinnamon stick in half. In a small metal saucepan, bring one cup cider vinegar to boil with one half cup water, one quarter cup maple syrup, one teaspoon sea salt, one half teaspoon coriander seeds, one quarter teaspoon anise seeds, one quarter teaspoon fennel seeds and cinnamon sticks. Stir and boil pickling liquid for one minute, then remove from heat.

Remove cinnamon sticks from pickling liquid. Pour pickling liquid into jars and place one cinnamon stick in each jar. Let jars cool before sealing tight with lids. Place jars in refrigerator and allow to rest for three days. Use pickled beets within two weeks.