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it beets me!

(1 rating)
Irisa avatar
Recipe by
Irisa Raina 9
@Irisa
New Iberia, LA

I developed this recipe a few years ago for my husband. He loves red onions, beets and jalapeno peppers. So I thought I’d combine them and see what he thought. This is now one of his most requested “ side dish’s “. What I do with any leftover brine is I put it in a small jar and add some oil to it and then you have a great salad dressing! If you can’t find the pomegranate vinegar, use red wine vinegar. This is one of those dishes’ that will be better the second day “ if you have any leftover”. Another thing to do with this is to add this to a salad. Just chop the beets into matchsticks!

(1 rating)
method No-Cook or Other

Ingredients For it beets me!

  • 2 – 15 ounce cans sliced beets “ not pickled “
  • 1 red onion sliced
  • 2 smallish jalapeno pepper “ 1 seeded and chopped & 1 not seeded just chopped”
  • 1 teaspoon sea salt
  • 1 teaspoon fresh ground pepper
  • 1 cup pomegranate vinegar
  • ¼ cup turbinado sugar

How To Make it beets me!

  • 1
    In a medium sauce pot, cook the vinegar on low till it has reduced to ½ cup. Open the windows or turn on the stove vent....or you’ll be smellin’ like vinegar LOL.
  • 2
    Drain the beets and set the liquid aside from the cans. Refrigerate the beets.
  • 3
    At this point add the beet juice, salt, pepper and sugar to the vinegar.
  • 4
    Bring this to a boil and then turn down to a simmer and continue cooking for 20 minutes.
  • 5
    Turn off the brine and let it cool in the pot, till it is barely warm.
  • 6
    While the brine is cooling, slice the onions thin.
  • 7
    Place the onions & 1 of the peppers in a jar that is big enough to move around and pour the cooled brine over them. I use a funnel because the red from the beets will stain anything it touches.
  • 8
    A Mason jar works well for this, but if you have a bowl with a tight fitting lid that will work too.
  • 9
    Put them into the refrigerator for 24 hours. Turning over occasionally.
  • 10
    After 24 hours drain the onions, but don’t get rid of the brine.
  • 11
    Place the beets in a bowl, add the brined onions & peppers.
  • 12
    Toss with a wee bit of the brine, and refrigerate for about 3 hours.
  • 13
    When you are ready to serve, sprinkle another ½ teaspoon sea salt and “ top with the chopped jalapeno peppers “optional” and serve cold.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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