And another beet recipe, this time.. pickled! This was quite easy to make, and so healthy for you. I don’t really eat a lot of salads in the winter, but there is something about beets that feels quite comforting, even in a cold dish venue. The color really pops, too. Enjoy!
Pickled beets (from Simply Recipes)
1 bunch (4 or 5) beets
1/4 cup cider vinegar
1 tablespoon sugar
1 tablespoon olive oil
1/2 teaspoon dry mustard
salt and pepper
Remove the greens from the beets. Cut beets to uniform sizes so they will cook evenly. steam or boil for 30 minutes or until done. A fork easily inserted will tell you if the beets are done or not.
Drain the beets, rinsing them in cold water. Use your fingers to slip the peels off of the beets. The peels should come off easily. Slice the beets.
Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard. Whisk together. Add salt and pepper to taste. Combine beets and vinaigrette in a bowl and allow to marinate for a half hour at room temperature. Makes 4 servings.