Friday, February 25, 2011

Pickled Beets

Pickled beets are a wonderful complement to entrees, as a side dish for lunch, or as an addition to salads.  This version of pickled beets consists of two recipes--the first to enhance the flavor of the beets, the second to pickle.  It is meant to be used fairly quickly rather than preserved for several months.

 Lemon Garlic Roasted Beets


1 lb beets, peeled and sliced 1/4" thick
1/2 teaspoon extra virgin olive oil
4 cloves garlic, thinly sliced
1/4 teaspoon sugar
2 tablespoons  lemon juice
1 pinch each, salt & pepper
1/4 teaspoon lemon zest

  • Preheat oven to 375 degrees.  In an 8" square glass baking dish, toss all ingredients together.
  • Rub a piece of parchment paper with olive oil and set oiled side down on the beets
  • Cover tightly with aluminum foil and roast for 40 minutes, shaking pan occasionally.
Pickled Beets                                                                                


Pickled Beets (recipe above)
1 large red onion, thinly sliced
1 cup tarragon wine vinegar
1 1/2 teaspoons Kosher salt
1/2 cup sugar
1 cup water

  • Arrange beets in desired jars--small mason jars work well--alternating layers with the onion.
  • In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
Recipe courtesy of Rachel Bingham

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