Quick Pickled Beets

I've only recently started eating beets - for years I was too turned off by their "earthy" (this is a polite way of saying that they taste like dirt) flavor to stomach them. Then I discovered golden beets - which have a lighter, sweeter taste - and everything changed.
  Three organic yellow beets from the local marketThe recipe below is a mish-mash of recipes I found online. I've made it a few times and it is delicious and EASY. You can use any kind of beets - golden, purple, chiogga, whatever floats your boat. They're all beautiful and will be equally tasty (though steer clear of the purple ones if you don't like a strong "earthy" flavor.)

Quick Pickled Beets
Serves Four; Prep Time 40 minutes


Ingredients
  • 1 bunch of beets (4 or 5 full-sized beets or 8-10 baby beets)
  • 1/4 cup cider vinegar
  • 1 Tbsp sugar
  • 1 Tbsp olive oil
  • 1/2 teaspoon dijon mustard
  • Salt and pepper to taste
Directions

1. Remove the greens and wash the beets (don't bother getting too obsessive about cleaning them as you will be peeling the skins off later in the process.) 


2. Steam or boil the beets for 30 minutes or until you can easily slip a fork into them.


3. Drain the beets and rinse in cold water. Use your fingers to slip the skins off - this should be very easy (and oddly satisfying) to do. Throw the peels away and slice the beets into whatever bowl you plan to serve them in. The size of the slices is really up to you - whatever you think you'll enjoy eating is fine.


4. Combine the vinegar, sugar, oil and mustard and whisk with a fork. Add salt and pepper to taste.

5. Pour the vinaigrette over the beets and turn to coat. Taste and adjust salt and pepper to taste. Marinate for at least half an hour to allow them to "pickle." You can also refrigerate them overnight to let the flavor soak in more.
Pickled beet beauties

You might also like:

No comments:

Friday, September 28, 2007

Quick Pickled Beets

I've only recently started eating beets - for years I was too turned off by their "earthy" (this is a polite way of saying that they taste like dirt) flavor to stomach them. Then I discovered golden beets - which have a lighter, sweeter taste - and everything changed.
  Three organic yellow beets from the local marketThe recipe below is a mish-mash of recipes I found online. I've made it a few times and it is delicious and EASY. You can use any kind of beets - golden, purple, chiogga, whatever floats your boat. They're all beautiful and will be equally tasty (though steer clear of the purple ones if you don't like a strong "earthy" flavor.)

Quick Pickled Beets
Serves Four; Prep Time 40 minutes


Ingredients
  • 1 bunch of beets (4 or 5 full-sized beets or 8-10 baby beets)
  • 1/4 cup cider vinegar
  • 1 Tbsp sugar
  • 1 Tbsp olive oil
  • 1/2 teaspoon dijon mustard
  • Salt and pepper to taste
Directions

1. Remove the greens and wash the beets (don't bother getting too obsessive about cleaning them as you will be peeling the skins off later in the process.) 


2. Steam or boil the beets for 30 minutes or until you can easily slip a fork into them.


3. Drain the beets and rinse in cold water. Use your fingers to slip the skins off - this should be very easy (and oddly satisfying) to do. Throw the peels away and slice the beets into whatever bowl you plan to serve them in. The size of the slices is really up to you - whatever you think you'll enjoy eating is fine.


4. Combine the vinegar, sugar, oil and mustard and whisk with a fork. Add salt and pepper to taste.

5. Pour the vinaigrette over the beets and turn to coat. Taste and adjust salt and pepper to taste. Marinate for at least half an hour to allow them to "pickle." You can also refrigerate them overnight to let the flavor soak in more.
Pickled beet beauties

You might also like:

No comments: