A few weeks ago I had a great opportunity to shoot a story on the different varieties of beets grown in Pennsylvania. One of the perks of a food shoot is that sometimes you get left with some amazing ingredients.
Most of the time I let my assistants get first picks, but in this case I already knew once Susan saw the beets her canning brain was a flutter. Pickled beets for her and then pickled eggs in beet juice for me. What a treat we were in for! To bad the pickling process takes so long, otherwise I think they would already be gone.