Ginger and Garlic Scape Quickled Beets

Chef Jenn Magrey
Newgate Farms Beets
Four Root Farm Garlic scapes

1 bunch Newgate Farm beets peeled and sliced into thin batons
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
2 teaspoons kosher salt
1/2 cup water
1/2 cup vinegar (distilled or apple cider)
4 Four Root Farm garlic scapes, random small cuts
2 tablespoons sugar
2 tablespoons honey
1 tablespoon grated ginger
Few cracks black pepper

Add everything to a sauce pan and bring to a low simmering boil. Cook until the beets are tender, about 25 minutes. Remove from heat and using a slotted spoon, remove beets and any solids (seeds and scapes) and place into a bowl. Discard pickling liquid. Cover the pickled beets with 2 cups of ice to chill them quickly. Once cooled, serve!