Spanish Pickled Beets
Ready In: 24 hrs 10 mins
Serves: 8
Yields: 1 quart
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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