I love finding interesting varieties of different fruits and veg, and I love the colours of these beets which I got from a farm shop near by. The varieties I have here are 'Choggia', which are the snazzy striped ones, while the yellow ones are called 'Burpee's Golden'. I wondered about slicing them up for salads or whether to roast them, but I thought I'd pickle them so I can jazz up my salads up at lunch time.
Had I had more time I would have loved to ferment these, but given they were looking a little worse for wear I decided to keep it simple, (maybe next time).
To pickle these, I simply peeled and finely sliced (use a mandolin if you have one) the beets. Setting them aside, I sterilised a jar by pouring hot water into it and then prepared the pickle mixture. I'm not very methodical in the kitchen, but if I remember correctly I used 1/2 cup of unfiltered Cider Vinegar, 1 cup of filtered water, salt and fennel seeds. You could easily add whatever you have to hand, but a vinegar and water base with any herbs and spices is a good start.
Pack your beets into the jar (I used a 750ml recycled jar- thanks coconut oil) and poured the vinegar mixture in afterwards. I did the lid up tightly, gave it a gentle shake and put it in the fridge. You can taste the beets at any time, until the taste is right for you!