Spanish Pickled Beets
- Ready In:
- 24hrs 10mins
- Ingredients:
- 8
- Yields:
-
1 quart
- Serves:
- 8
ingredients
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 cup olive oil
- 1⁄4 cup balsamic vinegar or 1/4 cup red wine vinegar
- 2 tablespoons onions, finely chopped
- 2 tablespoons parsley, chopped
- 1 garlic clove, finely chopped
- 4 cups beets, cooked and sliced
directions
- Combine all ingredients except the beets on a bowl and whisk to form.
- an emulsion.
- Add the beets and toss gently to coat the beets.
- Cover and marinate in the refrigerator for 24 to 48 hours, tossing occasionally.
- Serve chilled or at room temperature.
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RECIPE SUBMITTED BY
Chef MB
colo spgs, CO
I'm a writer, chief cook and bottle washer, GS leader, hunter of bargains and all-around domestic goddess. I love trying new recipes, and my daughters refer to Alton Brown as "Mom's boyfriend." I read voraciously, to the detriment of the hypothetical cleanliness of my house. I think white chocolate should be illegal, since it's not chocolate.
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