Spanish Pickled Beets

Submitted by Chef MB

"Not sure where this came from, but I like beets so I figure they're worth a try! There was a note saying you can use canned beets. Note: cooking time is chilling time."

 

• 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

1. Combine all ingredients except the beets on a bowl and whisk to form.
2. an emulsion.
3. Add the beets and toss gently to coat the beets.
4. Cover and marinate in the refrigerator for 24 to 48 hours, tossing occasionally.
5. Serve chilled or at room temperature.