Beautiful B.C. Beets

Written By Catie Grandmont

Spring Is Starting To Show Up Here On Vancouver Island — And So Are The Greens.

This Is The Time Of Year When Simple Meals Take Over. Fresh Greens, A Few Good Ingredients, And Something On The Side That Brings It All Together.

Our Pickled Beets Fit The Bill.

Made In Small Batches Inspired By My French Granny’s Recipe, With Fresh Lemon In The Brine And Whole Spices In Every Jar, They’re Bright, Balanced, And Ready For The Season.

Lately, We’ve Been Pairing Them With Spring Greens Along With A Light Vinaigrette, Some Cheese (Goat, Blue Or Feta Are All Great Pairings), Maybe A Bit Of Citrus. Or Try Them In This Simple Salmon Salad.

They Also Make A Lovely Addition To The Easter Table, Served Alongside Ham Or Turkey — Adding Vibrant Colour And Fresh Flavour To The Plate.

Our Pickled Beets Fit The Bill.

Spring Is Starting To Show Up Here On Vancouver Island — And So Are The Greens.

This Is The Time Of Year When Simple Meals Take Over. Fresh Greens, A Few Good Ingredients, And Something On The Side That Brings It All Together.

Catie Grandmont

Inspired by childhood memories of preserving food in her family's Prairie kitchen, Catie has turned a lifelong passion into a celebrated Vancouver Island artisan food business. From her kitchen in Qualicum Beach, she creates small-batch pickles, jams and preserves using locally sourced ingredients. Her philosophy remains simple: real food, thoughtfully preserved, with a commitment to supporting local farmers and celebrating the flavours of Vancouver Island.

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