Recently, I was contemplating what to do with some beets that ended up sitting in my fridge a day too long due to a busy week. What do we do in this case? We turn to Twitter, of course, and see what our friends can offer up. 

So the story goes: Once upon a time there was a chef who went by the moniker @DaLocalChef. This man was a wizard in the kitchen, and when at the helm of a restaurant on The Danforth, cooked many a magical meal. The city was depressing and draining, and he craved a more simple existence, and more time to spend with his fiance and their growing family. He was whisked away to the wilds of King City, and now I long for his food. I know, I know, poor me. Steve Wilson is not only a fantastic human, but an inspiring chef, so when he suggested the following recipe I knew it would be a----mazing! 

Beets and Dill

Here it is, right from Chef's own hand:

• Had gorgeous beets from Canal Road Market in the Marsh. Greens were incredible with my "instant" pickled beets
• Remove greens & prepare separately. Peel & slice beets 1/2" thick. Add to pot and cook until tender. Drain & toss w/ butter, dill 
• And now for the pot contents!!!
• Keep in mind all measures approximate. In a medium saucepan place 2 cups water, 1/2 cup cider vinegar(or your preferred vinegar, not bals.)
• 1/2 cup sugar and salt to taste. 2 bay leaves, 1/2 tsp grainy mustard, 2 grinds pepper. That's it.
• Boil em, then drain. Toss with butter and dill. Tastes pickled with joy of fresh and NO WAITING!

How easy is that? They actually taste better than any other pickled beets I've eaten. I pickled 5 large beets, and used this recipe x 1.5 and you could likely double it without any issues. 

Finished product