A midwestern classic—pickled beets! our favorite refrigerator pickled beets, roasted or boiled beets, marinated during a vinegar vinaigrette.
Beets are a weekly ritual around here. Usually we boil them and toss them during a sweet sour vinaigrette and keep them within the refrigerator to eat all week. The vinegar within the dressing “pickles” the beets, helping them last longer within the fridge.
Many pickled beets I find are much too vinegary, hiding instead of enhancing the naturally sweet flavor of the beets. This recipe is my mother’s approach to preparing the beets, using vinegar balanced with a touch sugar (you could also just use balsamic), along side vegetable oil and a few powdered mustard .
- Fresh beets
- Whole cloves
- Whole allspice
Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside.
In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.
via ~ tasteofhome