Humble Feast Monday and Recipe for Pickled Beets

Humble Feast, Monday December 4
5:30 to 7:30pm
Patty Pan's Neighborhood Kitchen:
15550 27th Ave NE, Shoreline 98155.

See previous article

Price: $12/person (plus tax). For $10 (plus tax) discounted tickets, prepay via PayPal by 4pm on the day of the dinner. Kids half price. Purchase Tickets In Advance.

We're preparing rib-sticking Eastern European Jewish food this month: Cholent (Beef stew, with a vegetarian version, of course), Kasha, Pickled Beets, Potato Kugel, and Babka cake for dessert.

And here's one of Devra Gartenstein's recipes from this month's Feast.


Pickled Beets
Yield: 6 servings

6 medium-size beets
water to cover
1 tablespoon olive oil
1 small onion, diced
2 tablespoons chopped fresh dill or 1 teaspoon dried dill
1/2 teaspoon salt
black pepper to taste
1/4 cup water
2 to 3 tablespoons white vinegar


Cover the beets with the water in a medium-size saucepan and bring them to a boil. Cook on medium heat for 45 minutes to an hour or until you can rub off the skins with your fingers. (To test one, fish it out of the pot with a pair of tongs and run it under cold water for a minute until it=s cool enough to handle.)

Meanwhile, heat the olive oil in a small saucepan. Add the onion, dill, salt and pepper and cook for about 5 minutes, until the onion is soft and translucent. Add the water and vinegar, bring to a boil, then simmer for another 5 minutes.

Peel and chop the beets, then toss them with the sauce. Cool and serve. It will keep in the refrigerator for over a week.