Do you typically enter the fast-food restaurants? If you do, then you continue reading and see why it’s a really bad decision.
A midwestern classic– pickled beets! Our favorite fridge pickled beets, roasted or boiled beets, marinated in a cider vinegar vinaigrette.
Beets are a weekly routine around here. Usually, we boil them and toss them in a sweet sour vinaigrette and keep them in the refrigerator to eat all week. The vinegar in the dressing “pickles” the beets, helping them last longer in the refrigerator.
Numerous pickled beets I discover are much too vinegary, hiding instead of boosting the naturally sweet taste of the beets. This recipe is my mother’s technique to preparing the beets, using cider vinegar balanced with a little sugar (you could likewise simply use balsamic), along with olive oil and some dry mustard.
INGREDIENTS
- 8 medium fresh beets
- 1 cup vinegar
- 1/2 cup sugar
- 1-1/2 teaspoons entire cloves
- 1-1/2 teaspoons entire allspice
- 1/2 teaspoon salt
DIRECTIONS
Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Lower heat; simmer, covered, 25-30 minutes or until tender. Eliminate from water; cool. Peel beets and piece; place in a bowl and set aside.
In a little saucepan, integrate vinegar, sugar, cloves, allspice and salt. Give a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain pipes before serving.
via ~ tasteofhome
Servings: 8