My family moved to the Ottawa Valley just over 6 years ago. On my first Christmas here, my husband gave me a wonderful little cookbook recommended to him by the owner of our local bookstore. Titled “The Green Door Restaurant: Vegetarian Cookbook”, this soft cover book is now a bit tattered and stained as it’s my “go to book” for quick, delicious vegan recipes. This recipe comes from this book. I brought Garlic Beets to our family Christmas dinner last night.
- 5-6 medium-sized beets
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 2 tablespoons umeboshi vinegar (also known as ume plum vinegar)*
Cook beets until tender. (I used a pressure cooker) and let cool on a large dinner plate or pan. Peel the beets. Slice or chop the beets in small chunks and place in a serving bowl. In a separate bowl, mix the minced garlic, olive oil and umeboshi vinegar. Pour over beets, mix and serve.
Umeboshi vinegar, made from pickled Japanese ume fruit, livens up salad recipes due to its fruity and very salty taste. Ume plums (more like red apricots) have a number of medicinal qualities. One being a hangover remedy! Umeboshi vinegar can be found in natural health food stores or in the health food section of some grocery stores. If you do not have this vinegar in your pantry, but are dying to make this salad, you can substitute the umeboshi vinegar for red wine vinegar. However, I do recommend that you give umeboshi vinegar a try. To learn more about umeboshi or ume plum vinegar, check out this site – http://www.thekitchn.com/product-spolight-umeboshi-vinegar-168623 .