Pickled Red Beets

Bulls Blood Red Beets grown by Timmy Perilloux of Montz Pumpkin Farm in Montz, LA. The beets are slow-roasted before pickling to bring out their natural sugars, and then pickled in white wine with a hint of thyme, a little onion, and our house pickle mix. A beautiful addition to any plate, these are a wonderful introduction to this humble root vegetable for the person who says they don’t like beets.

These are the beets of beets with a rich sweet red beety flavor.  Toss in salads or accompany savory charcuterie.  Make a beet and onion salad.  Try not to eat too many straight from the jar!  Use the brine in our beets to make an exceptional vinaigrette dressing!