I have been preserving beets in vinegar (ξύδι = pronounced ksydi = xydata (in vinegar)) for many years but I have never blogged about it. In most of my recipes with beets, I usually roast or boil more so that I can preserve them and I have used these preserves in a lot of my recipes. The natural combination of sweet from the beets and sour from the vinegar is just perfect. By preserving them, you can have them all year round in the refrigerator and the more time they are left in the vinegar, the better. You can use them in salads, for decorating dishes or as a meze just as they are.
Beetroot salad with oranges
For personal reasons the recipe has been removed. If you would like the recipe I would gladly send it to you by e-mail. You may contact me through the contact page which you will find on top of the header.
What makes a Greek salad, Greek?
Tags: beetroots, How to.., Jams and preserves, Salads, Tips-cooking, Vegetables, vinegar, xydata
February 26th, 2009 at 12:20 pm
I love the colours of that salad Ivy…great stuff.
February 26th, 2009 at 1:28 pm
Beets in vinegar. Sounds sour and yum. Salad looks yummylicious.
I just sent my entry with picture to Bloggeraid.
February 26th, 2009 at 2:06 pm
I love beetroots and that recipe looks really interesting! What a luxurious salad!
Cheers,
Rosa
February 26th, 2009 at 2:15 pm
I grew up on pickled beets. They are still one of my favourites today although I haven’t made my own in years.This salad is a perfect blend of those sweet and sour flavours I love:D
February 26th, 2009 at 2:34 pm
My mom used to pickle beets and they were always a welcome addition to the table.
Again, your talents in preserving foods shine here.
February 26th, 2009 at 4:13 pm
This is very interesting and certainly very healthy! We also pickle some of our produce but we do not add olive oil. Just the vinegar and herbs.
February 26th, 2009 at 4:18 pm
ooh…the last photo really sold me! Looks so bright and fresh. That’s a great dish!
February 26th, 2009 at 4:46 pm
I wish my husband and kids liked beets, but alas, I am the only beet lover in the family. This looks beautiful and tasty. Looking forward to see what Joust entry you come up with!
February 26th, 2009 at 6:33 pm
Your photo is G-R-E-A-T and the combinations of colors really made the beetroot stood out perfectly!
Yes.. I’m crazy of beetroots… not only the taste but the luminous magenta/dark pink(?) color, really attracts me (on that as well as Pink Pithaya/Pink Dragon Fruit). In my hometown, there’s a certain cafeteria & eatery joint by the sea that blends beetroot with other vegetables plus protein powder (lecithin, B2, etc)
I lurked there for its food and drinks… best of all free WiFi.
I also don’t throw away the leaves/shoots and I purposely choose those with young sprouting shoots because I like the beetroot shoots in my salad. Another fun thing, I like to stain my hands and mouth with beetroots …
February 26th, 2009 at 11:01 pm
I love beets, Ivy, any way and every way! The salad is gorgeous!
February 27th, 2009 at 10:34 am
The food goes first through the eyes (did I express this right?) and your beautiful and colourful salad is no exception!!!!! Awesome