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Orange and Ginger Pickled Beets

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We spent a leisurely ten days in Brisbane last month. On our first morning we chose a cafe at Eagle Street Pier on the Brisbane River for breakfast. The setting was magnificent, a perfect way to start a warm sunny day, watching joggers and self important execs hurrying along the boardwalk while we sipped fresh juice and good strong coffee with our breakfast.

Day two was pretty much a repeat performance of the first, but on the third day the the cafe’s menu changed.

I prefer savoury food for breakfast. It does’t have to be elaborate, vegemite on toast is fine, but my interest was piqued by a dish described as pickled beets, boiled eggs. I wasn’t convinced it was a good match, but I’ll try anything once……

The concept was exciting, but my plate of food had the potential to be so much more. There was toast topped with shredded beets that may or may not have been pickled, a soft boiled egg and a few fresh baby chard leaves. From the first mouthful I began thinking about ways to make this unlikely marriage of flavours much more exciting.

Pickled beets can be delicious. Like most Anglo Aussies of my age, beetroot speaks to me of childhood and summer. Vinegary sliced beets from a can appeared in salad sandwiches, with salad on a plate and for many, it’s still the quintessential ingredient in a hamburger. Canned beetroots are okay, home pickled beets so much better.

Wilted spinach dressed with garlic oil, my special pickled beets, a dukkah coated soft boiled egg and pita crisps for crunch set was a delicious start to my day.

Orange and Ginger Pickled Beetroot

3 medium sized beetroots, boiled until easily pierced with a skewer

Juice of 1 orange

2 teaspoons finely shredded orange zest

2 teaspoons finely grated root ginger

1 tablespoon brown sugar

1 tablespoon champagne vinegar

1/2 cup water

1 teaspoon sea salt

Slip the skins off the beetroots and cut into thin slices. Lay the beet slices in a wide pan and set aside.

Mix together the remaining ingredients and pour over the beets.

Place the pan over a medium heat, bring to the boil, then reduce the heat and simmer uncovered for 10 minutes.

Transfer the beets to a container with a lid, pour over the pickling liquid, then cover and chill for 24 hours before using.

These pickled beets are also delicious lightly warmed and served with lamb or duck, or added to a real Aussie burger.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

30 comments on “Orange and Ginger Pickled Beets

  1. Fig & Quince
    December 4, 2014

    I love beets! have got to try this,looks yum!

    Like

  2. trixpin
    November 29, 2014

    I adore beetroot but I’m not sure I could manage it pickled for breakfast – you’re a brave lady! But I do love the look of your dish and I’d happily devour it at any other time of day 🙂

    Like

    • ladyredspecs
      November 30, 2014

      Because the pickling liquid uses orange juice it’s a much more gentle finish than using just vinegar, but I’ll wear “brave” as a badge of honour. Thanks Trix

      Liked by 1 person

  3. Fae's Twist & Tango
    November 29, 2014

    Very inviting, colorful and delicious plate. 😛

    Like

  4. thebakingyear
    November 29, 2014

    oh my gosh these look delicious!

    Like

  5. Serena @ foodfulife
    November 29, 2014

    Definitely my cup of tea! Love the recipe, simple, healthy and so yummy!!!

    Like

  6. Margot @ Gather and Graze
    November 28, 2014

    This is such a gorgeous and creative breakfast Sandra! I’m definitely a fan of beetroot on burgers, but this dish is in a league of it’s own.
    Hope that your family in Brisbane remained safe with the recent storms and didn’t have anything damaged – such crazy weather! I wonder what summer will have in store for us this year??

    Like

    • ladyredspecs
      November 28, 2014

      Thanks Margot, yes all’s well with the family in Brisbane. We’re all beetroot fans and love it in many and varied ways….

      Like

  7. Eha
    November 28, 2014

    Well – just happen to have everything required in the kitchen, even tho’ white wine vinegar will have to do. Have pickled many a beet but have not used orange nor ginger! Onto my weekend-to-do list!! Sounds good . . .

    Like

    • ladyredspecs
      November 28, 2014

      I think Eha you’ll enjoy the extra buzz the orange and ginger add to the beetroot..

      Like

  8. tastasty
    November 28, 2014

    Waaa, I love the ginger and orange combination with beetrooth and the plate presentation is beautiful! 😉

    Like

  9. chef mimi
    November 28, 2014

    Beautiful! I love the eggs with the beets!

    Like

    • ladyredspecs
      November 28, 2014

      I’m a new convert beets and eggs together Mimi, not sure how it has slipped under my radar

      Like

  10. Glenda
    November 28, 2014

    That sounds lovely Sandra. A very nice breakfast indeed.

    Like

    • ladyredspecs
      November 28, 2014

      Thanks Glenda. The combo of beets and eggs was new to me but absolutely delicious, especially with the ginger and orange

      Like

  11. cheergerm
    November 27, 2014

    Oh yum, I am glad I am not the only person in the world who loves beetroot and egg. But homemade pickled beets? Hoo ha Mrs Recipe!

    Like

  12. suej
    November 27, 2014

    Hmm, sounds tasty…but I must admit to preferring my beetroot without ginger. Cooked first by boiling in water for about an hour, then when cool it’s skin removed. Sliced, lemon rind grated over it and some Crème fraiche, then roasted in the oven…..

    Like

    • ladyredspecs
      November 27, 2014

      I love the sound of your baked beets Sue, i’ll try them sometime soon

      Liked by 1 person

      • suej
        November 27, 2014

        They taste lovely and sweet…oh, and only need to cook for 20- 25 mins

        Like

  13. A Home Cook
    November 27, 2014

    Your visit to Brisbane was healthier than ours. We found a little cafe off Queen Street that made great coffee and even greater almond croissants. At least we got to walk it off each day.

    I hope you enjoyed your stay as much as we did.

    I love the look of the beetroot by the way. As you said, tinned beetroots was a staple once upon a time, and this way of doing looks so much better.

    Like

    • ladyredspecs
      November 27, 2014

      Slowly we’re getting to know Brisbane and always have a great time exploring. It has many hidden gemsAn almond croissant would tempt me too…..

      Like

  14. Saskia (1=2)
    November 27, 2014

    I think you most definitely improved upon your brekkie Sandra! I can almost taste it. YUM. You are the queen of interesting pickles. Orange zest and ginger sound like the perfect partners for beets. I’m glad your pickled oranges showed up in the ‘related’ thumbnails. Have been meaning to try those for ages.

    Like

    • ladyredspecs
      November 27, 2014

      Thanks Saskia. It’s always a surprise to see what WP puts in the related boxes! Ginger and orange really make beetroot sing, we love the combination…

      Like

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