I found out last week my favorite restaurant, here at the lake has closed. Savannah Grill has been my husband and I’s go to place for several years now and I will miss the food and the staff very much!
The food there was exceptional and very unique, specializing in locally sourced produce and meats from the Missouri area. One of Chef Robert Sills specialities and my personal favorites included his charcuterie boards with wonderful pickled produce and totally awesome smoked meats.
So as a tribute to these lovely folks here’s my recipe for pickled beets. We will miss you guys!
2 medium beets, steamed or boiled, then sliced
1 cup apple cider vinegar
1 cinnamon stick
1/4 cup sugar
2 teaspoons whole mustard
Bring mixture to a simmer, making sure to dissolve all of the sugar, and remove from the heat. Steam or boil 2 medium beets and slice. Add the sliced beet to the warm pickling brine and refrigerate for 2 hours minimum and they are ready to eat.