| PICKLED BEETS |
From Simply Recipes
1 bunch beet roots
1/4 cup cider vinegar
1 Tbsp sugar
1 Tbsp olive oil
1/2 teaspoon dry mustard
Salt and pepper
Cut beet roots to uniform sizes so they will cook evenly. Steam or boil
around 30 minutes or until done. A fork easily inserted into the beet
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. Discard the peels. Slice the beets. Make
the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry
mustard. Whisk ingredients together with a fork. The dry mustard will
help to emulsify the vinaigrette. Adjust to taste. Add salt and pepper
to taste. Combine beets and vinaigrette in a bowl and allow to
marinate for a half hour at room temperature.
1 bunch beet roots
1/4 cup cider vinegar
1 Tbsp sugar
1 Tbsp olive oil
1/2 teaspoon dry mustard
Salt and pepper
Cut beet roots to uniform sizes so they will cook evenly. Steam or boil
around 30 minutes or until done. A fork easily inserted into the beet
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. Discard the peels. Slice the beets. Make
the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry
mustard. Whisk ingredients together with a fork. The dry mustard will
help to emulsify the vinaigrette. Adjust to taste. Add salt and pepper
to taste. Combine beets and vinaigrette in a bowl and allow to
marinate for a half hour at room temperature.
