Category: beets

Avocado Pickled Beet Egg Toast!This was a simple “what do I have…

Avocado Pickled Beet Egg Toast!

This was a simple “what do I have that I can throw together for breakfast today” kind of meal.  The girlfriend and I (ok, just the girlfriend) made asiago garlic bread and pickled beet eggs this weekend, and I bought a bag of avocados at Trader Joe’s last weekend.

My twisted brain said “screw it, let’s put them together!” so…I did.  This was surprisingly good.

Pickled beet eggs are very easy and can be made many ways.  Basically, clean (and peel if you want) beets, then boil them in a water and vinegar solution.  Different recipes call for different amounts of vinegar (from 1/3 cup to 3 cups, though 3 cups is too much, in my opinion) and some salt and other seasonings if you want.  Boil until soft and fork piercable (depends on size of beets.

Hard boil some eggs (pretty much a no brainer, just boil for 10-15 minutes depending on egg size), then peel and set aside.  Place eggs in a container that has a lid, then add the sliced beets.  Pour the beet boiling water/vinegar mixture over the eggs and beets and let soak overnight.

The bread was from a recipe in “The Breadmaker Gourmet” book that the girlfriend owns, so I don’t know what went in that.

Mash the avocado on the toast, then add beets and eggs, sprinkle some salt and pepper (trust me, it helps cut the sour vinegar if the eggs and beets are vinegar-y) and enjoy!

Spicy Raw Beet Salad!This is a great side to go with just about…

Spicy Raw Beet Salad!

This is a great side to go with just about anything.  It has lots of flavor, and doesn’t take too long to whip up.


 – Beets – washed, scrubbed and/or peeled

 – Jalapeno

 – Green onion

 – Lime and/or lemon juice

 – Olive oil

 – Salt, pepper, garlic, cumin to taste

 – Greens (if desired – I put it on a bed of greens when I have them, but it is just as good without)

The beets in the above photo are shredded, which you can do for ease of eating, or you can just slice it and eat the beets that way.  I have made this both ways (disclaimer:  the salad above was actually made by my local favorite vegetarian restaurant Crave & Co., but I got the recipe and have made this salad myself a bunch of times) and prefer shredded.  Be careful if shredding, though.  Beet juice is VERY LIKELY to stain EVERYTHING.  Seriously, I have a cutting board and a corningware dish lid that are still purple…

Anyway, shred or chop up the beets to your desired size.  Slice the green onion and dice the jalapeno, and combine with the olive oil, lemon, lime, and seasonings.  Mix well, then serve on the greens or by itself.  Yummy, healthy, and it’ll make you poo and pee purple/pink!  Yay!