Pickles ‘n Beets

My neighbor Ofrah uses pickles in many of her salads. She is from Israel and I think it is part of the cuisine. Since I love beets and I love pickles, but I am not crazy about vinegar, which is in most recipes, this combo satisfies my taste preference. The pickles are from Bubbe’s, which are carried in health food stores and are not made with vinegar, another plus for me. Additionally, the deep red and dark green of the dish and white from the onion could be used at your holiday table with other red, white, and green foods to reflect the red of the holly berries, the green of the pine trees and the white of snow.

Also, I found that the pre-cooked beets from Trader Joe’s or Whole Foods work really well when I have an urge for this side dish and don’t have raw beets on hand, since the pre-cooked beets can keep in the ‘fridge for several days. Thus, the timing on this dish reflects precooked beets. Otherwise, you need to add 30-45 minutes cooking time for raw beets to cook through and through.

Finally, here is some helpful nutritional info from:


Title of the article:  Beets: Nature’s Heart-Healthy, Circulation-Enhancing Superfood

Why Beets?

So, why are beets so great – and great for you? Here are just a few of the health benefits of adding beets to your diet:

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  • Beets are powerful antioxidants. Beets contain betalin pigments, which naturally purify the blood and liver and help rid your system of harmful toxins.
  • Beets help reduce inflammation. Beets contain a high amount of betaine, which helps fight inflammation. Betaine may also help promote mental clarity and alertness.
  • Beets are packed with vitamins. Looking for a great source of vitamins and minerals? Look no further. Beets contain vitamins A, B, and C, and they’re also a great source of potassium, iron, folic acid, and manganese.
  • Beets promote healthy circulation and a healthy cardiovascular system. Beets are loaded with dietary nitrates and nitrites, which your body converts to powerful, energy- and endurance-enhancing nitric oxide (N-O) during digestion. N-O is a powerful “signaling molecule” that tells blood vessels to relax, improving blood flow throughout the body.

(Wow! This food is a nutritional powerhouse that can’t be “beet!“)

Here is the simple recipe:

Utensils: Cutting board & knife, bowl for mixing and one for serving
Prep. Time: 10 minutes
Cook. Time:None with precooked beets, about 45 minutes with raw beets
Categories: Vegan, No Sugar Added


one pkg. (8 oz.) precooked beets
one small onion, red or white
one or two dill pickles and some of the juice
1-2 Tbl. olive oil
salt & pepper to taste (optional)
sesame seeds (optional)


1. Slice the beets after trimming the ends. Place in a bowl.
2. Slice onion and add to the bowl.
3. Slice pickle and add to the bowl.
4. Mix in 1-2 Tbl. olive oil. Add a little of the pickle juice. Toss and taste.
5. Add salt & pepper if needed. (The pickle juice may be salty enough) Toss again.
6. Top with sesame seeds, if desired.
7. Place in an attractive bowl and serve chilled or room temperature with a slotted spoon.

Yield: 3-5 servings

P.S. I noted in an earlier posting that while I was away I would post some holiday recipes from previous years, and will do so as we get closer to the end of the month.

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