quick pickled beets

apologies to whoever wrote the recipe … i pilfered from the web a couple of years ago.

shopping list

  • enough beets to serve 4 adults (fresh from the garden)
  • 4 to 5 tablespoons of cider vinegar
  • 1 tablespoon of olive oil
  • 1 tablespoon of light brown sugar
  • 1/2 teaspoon of keen’s dry mustard (hot)
  • salt and fresh ground pepper to taste

pull beets from the garden and rinse off the bulb.  cut off the leaves and root  – to prevent bleeding leave about an inch of stem and root tip on while boiling. save the greens for a side salad or spinach substitute.  place beets in boiling water and heat for 20 to 30 minutes till slightly tender (not soft)  when poked with a knife.

place the pot under cold running water to cool down the beets.  when you can comfortably handle them cut of the top stem and root before slipping of the skins, they should come off easily.  feed the skins to the chickens or down the disposal.  slice the beets about a quarter-inch thick or in thin wedges.

the dressing is simple:  whisk the mustard, oil, brown sugar and cider vinegar in a small bowl, adjusting to taste.  sprinkle in salt and freshly ground pepper as you like.  pour the mixture over the beets in a shallow dish to marinade, cover and place in fridge to cool.  (i find beets can last 2 or 3 days if you make more than needed)

serve with your favourite dish.  garnish with chopped  tarragon or chives.



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