Beets, Broccoli and Brussels Sprouts

We are getting tons of stuff from our CSA right now and it has been piling up in my fridge so today I thought I would share how I am going to use some of it.

 

I decided to use up one of my heads of Broccoli by adding a Broccoli Salad to my menu for tonight.

 

Below you will find my recipe.

It changes every time I make this depending on what I have in my refrigerator and cupboard.

 

Broccoli Salad

 

1 head broccoli or cauliflower or a mixture of both

1 small red onion or 4 green onions or a small sweet onion (I didn't use any today)

1 c. raisins or dried cranberries or dried cherries (I used cherries today)

1 c. sunflower seeds or sliced almonds (today I used sunflower seeds)

7 slices bacon, cooked and diced (I didn't add this today)

 

Dressing

 

1 c. mayonnaise or salad dressing (Miracle Whip) or 1/2 c. of either with 1/2 of sour cream

1/2 c. sugar

2 T. vinegar

 

Place all salad ingredients in a large bowl.  Whisk together dressing ingredients.  Pour over salad and combine well.  Chill before serving.

Print Recipe

 

 

I also got a stalk of Brussels Sprouts.

 

 

I remove the heads by snapping or cutting them off the stalk.

 

 

I soak them in salted water to remove any dirt and/or bugs that are hiding in between the leaves.

 

 

And they are ready to be used.  I am adding them to my meal tonight. 

I will toss them with olive oil, salt and pepper and roast them.

 

 

And there are a lot of beets. So I am pickling them.

 

 

 

I remove the greens leaving a little on and leave the root end on.

Scrub them very well.

 

 

Place them in a large pot, cover with water and bring to a boil.

  Turn heat down to Med and cook until easily pierced with a fork.

 

 

Rinse them under cold water until cool enough to handle.

 

 

Once you cut off the tops and bottoms the skins will wash right off with water.

It looks like I got a turnip in there also (on the right) but that's ok.  It will pickle up with the beets.

 

 

Slice the beets.

 

 

Place the onion, spices, vinegar and water in a large pot and bring to a boil.

Reduce heat and simmer for 5 min.

 

 

Add the beets and heat thoroughly.

Ladle into pints leaving a 1/2" headspace.

Process for 30 minutes using the water bath method.

 

 

 

Pickled Spiced Beets

 

6 lbs. of Beets, cooked, peeled and sliced.

1 large onion, sliced

2 c. sugar

1/2 T. salt

1/2 T. whole cloves

1/2 T. whole allspice

3 cinnamon sticks

3 1/2 c. apple cider vinegar

1 1/2 c. water

 

Place onion, sugar, salt, spices, vinegar and water into a large saucepot, bring to a boil. Reduce heat and simmer for 5 min.  Add sliced beets and heat through.  Ladle beets into pint jars, covering with the hot liquid leaving a 1/2" headspace.  Process for 30 min. using the water bath method. 

Makes approx. 7 pints.  Print Recipe