Golden beets in a lightly spiced brine become “luminous” with the addition of a small red beet in the bottom of the jar. I discovered this years ago when I was pickling both red and golden beets one afternoon, and had a few left over from each batch. I combined them, only to discover that the yellow beets became exquisitely tinged with color, reminding me of a winter sunset. Make these one or two days, at least, before serving. I hope you enjoy them. ;o)
3 medium-small golden beets, cooked (roast or boil), peeled and cut into 1/8ths, lengthwise
1 small red beet, cooked (roast or boil), peeled and cut into 1/8ths, lengthwise
Scant 1/3 cup cider or white wine vinegar
Scant 1/3 cup water
Generous pinch of kosher salt
2 heaping tablespoons sugar
3 slices of peeled fresh ginger, each about ¼ inch thick, mashed with the side of a large knife
2 allspice berries, lightly crushed
Combine the vinegar, water, sugar, salt, spices and ginger in a one-pint mason or similar jar.
Microwave for about 2 minutes, checking after 1 minute and reducing the power for the final minute if the brine is simmering or boiling. (It’s okay for it to simmer or boil; you just don’t want it to boil over!)
Add the red beet pieces to the bottom of the jar. Then add the golden beets. Top with more vinegar and water in equal measure, if necessary.
Cover the jar, let cool for at least three or four hours, and refrigerate for up to 10 days, gently turning the jar upside down once every day or two to let the red-stained brine color the golden ones.