Wednesday, August 13, 2008

out, damned spot!

Yet who would have thought the old beet to have had so much blood in him?

A simple tangy sweet quick pickled beet. If you slice the beets into thin rounds, they make a great burger pickle. It's also fun to stain your hands red and freak people out. Recipe after the jump:


1 bunch beets, tops removed (about 5-6 medium beets)
1/2 cup cider vinegar
2 tbsp sugar
2 tbsp olive oil
1 tsp mustard powder
1/2 tsp ground cinnamon
salt and pepper

Cook beets until just knife tender, but still slightly firm. (You can wrap and foil and roast in a 350 oven for about 1 hour, or you can boil them for the same amount of time.) Rinse the beets in cold water, then peel with a paring knife. Chop the beets into 1-inch cubes, or slice thinly, and set aside to cool.

In a small bowl, whisk together the vinegar, sugar, olive oil, mustard powder, and cinnamon. Pour over the beets and toss to coat evenly. Taste and season with salt and pepper. Let marinate for at least 30 minutes, or jar and refrigerate.

1 comment:

Leah said...

I LOVE pickled beets. I'm going to make these as soon as I'm back in Bklyn!