Tuesday, September 24, 2013

Pickled Beets

3-4 beets (greens should be removed and discarded before storing)
1 shallot, thinly sliced
1/4 cup cider vinegar
1 tbsp sugar
1 tbsp olive oil
1/2 tsp dry mustard

1. Trim the stems and any roots from beets and cut into uniform pieces for even cooking. Bring a large pot of water to a boil and add beets. Boil for 40-45 minutes or until beets are fork-tender.

2. Drain beets, rinsing them under cold running water. Using your fingers, slip the peels off the beets. Discard peels and slice beets. Place beets in a bowl and add shallots.

3. Make the vinaigrette by combining the remaining ingredients. (Either whisk together in a bowl or put in a lidded jar and shake to combine.) Add vinaigrette to the beets. Stir well. Serve immediately or allow to marinate overnight in the refrigerator.

Note: Beets can be served warm, room temperature or chilled.

Serves 4.


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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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