Rose Murray's Quick Pickled Beets
photo by Derf2440
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 12 small beets
- 1⁄4 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 pinch salt
- 1 pinch white sugar
- 1 pinch cinnamon
- 1 pinch allspice
- 1 pinch black pepper
- 1⁄4 cup olive oil
directions
- 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.
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Reviews
-
These were really very tasty and such a refreshing change from canned pickled beets. I had requested a pickled beet recipe made with fresh beets that was not quite as sweet as the usual kind. This is not terribly sweet - the natural flavor of the beets really shines in this. Beautiful ruby color, too.
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