This is a February school recipe for beets.
Cooking and prep level: Basic.
- 12 lbs Beets, steamed, peeled, halved and sliced
- 8 small Onion, red sliced
- 4 cups Red Wine Vinegar
- 2 cups White Sugar
- 6 pieces Cinnamon Sticks
- 25 whole Black Peppercorns
- 10 whole Cloves, whole
- CCP: Heat Ovens: Conventional oven: 350 °F, Convection oven: 350 °F
- To steam beets: wrap washed, individual beets in foil. place in large pan. Bake: Conventional oven: 350 °F for 1-hour Convection oven: 350 °F for 45 minutes until softened.
- Cool completely. Remove beets from foil.
- To remove skins: slice off the tail end of beet. Grasp top end and squeeze until jacket releases.
- To Pickle: Combine onion, vinegar, sugar, and spices in a pan. Bring to a boil, stirring well, over med-high heat.
- Cover, reduce heat to med-low and simmer for 4-6 minutes until onion is tender-crisp.
- Add sliced, peeled beets to pan. Stir.
- Place beet mixture in a bowl and let stand, stirring occasionally, for 30 minutes.
- CCP: Cool beets to a minimum of 41°F.
- Serve beets strained, cold.
Sharing a timeline of preserving techniques on a poster in the cafeteria, or on your meal lines, will help to create interest in your pickled veggie dish. Sharing common food preserving methods in a classroom demonstration with younger students, and then providing a taste test, gives you the opportunity to expose those students to the vegetable more than once. Success in the acceptance of a new vegetable relies on the number of exposures a child receives, and the amount of fun and interest you bring to the lesson!