Ingredients
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12
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1/4
-
1
-
1
-
1
-
1
-
1
-
1
-
1/4
-
-
-
-
-
-
Directions
Rose Murray’s Quick Pickled Beets, One of our members has been looking for a pickled beet recipe that isn’t on the sweet side, and I just found this so I’m posting it so we can all share I’ve not made it (but I likely will since pickled beets are a favourite of mine) but any recipe from Rose Murray, one of Canada’s great cookbook authors, is definitely to be trusted , These were really very tasty and such a refreshing change from canned pickled beets I had requested a pickled beet recipe made with fresh beets that was not quite as sweet as the usual kind This is not terribly sweet – the natural flavor of the beets really shines in this Beautiful ruby color, too
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Steps
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1
Done
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Preheat Oven to 375f. |
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2
Done
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Wash the Beets Well and Remove All but One Inch of Stem and Tails; Place in a Shallow Pan and Pour in Water to Come Up About 1/4 Inch. |
|
3
Done
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Cover Pan With Foil and Bake in Preheated Oven For About 35 Minutes, or Until Beets Are Tender When You Pierce Them With a Knife. |
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4
Done
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Old Beets Will Take Longer Than Newer Beets, and Bigger Beets Will, of Course, Take Longer to Become Tender Than Smaller Beets. |
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5
Done
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Drain Cooked Beets, Let Cool Until You Can Touch Them, Then Slip Off the Skins and Into Quarter-Inch Rounds and Place in a Serving Bowl. |
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6
Done
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in a Small Mixing Bowl, Whisk Together the Remaining Ingredients Except the Oil, Then Slowly Whisk in the Oil; Pour Over Beets and Toss Gently. |
|
7
Done
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It's Recommended the Beets Be Refrigerated Before Serving. |
