One of our members has been looking for a pickled beet recipe that isn't on the sweet side, and I just found this so I'm posting it so we can all share. I've not made it (but I likely will since pickled beets are a favourite of mine) but any recipe from Rose Murray, one of Canada's great cookbook authors, is definitely to be trusted.
- Preheat oven to 375F.
- Wash the beets well and remove all but one inch of stem and tails; place in a shallow pan and pour in water to come up about 1/4 inch.
- Cover pan with foil and bake in preheated oven for about 35 minutes, or until beets are tender when you pierce them with a knife.
- Old beets will take longer than newer beets, and bigger beets will, of course, take longer to become tender than smaller beets.
- Drain cooked beets, let cool until you can touch them, then slip off the skins and into quarter-inch rounds and place in a serving bowl.
- In a small mixing bowl, whisk together the remaining ingredients except the oil, then slowly whisk in the oil; pour over beets and toss gently.
- It's recommended the beets be refrigerated before serving.