With just 10 minutes of preparation and
just 5 ingredients, you can turn earthy beets into refreshing slices of
absolute goodness. This simple pickled beet is gluten-free, eco-friendly, vegan
and a summer favorite!
It is very good, like standing at the
table, eating straight out of the bowl nicely. Like turning your pee red for a
good few days. Hey, is this a degree of goodness? Do you understand what I
mean?
But this simple pickled beet is also ... As
simple as you can make it. Simply boil, peel, and slice them, then toss them in
a very simple vinegar sauce and you're done!
Fresh, earthy and soft. And it will look absolutely amazing on your
summer table next to all the great grilled meats and summer salads.
There are many ways you can prepare and eat
it. You can boil it and toss it in salads or side dishes like my green salad
with beets and crunchy Prosciutto chips, or spinach salad with maple ranch
sauce, bacon and beets, beets with cranberries and nuts or beets with tahini.
It's also delicious cut and eaten raw as is my layered salad with beets,
apples, cheddar and bacon. And don't miss the chance to roast it! Learn how to
roast beets with Oh My Veggies.
*Ingredients:
° 8 medium-sized fresh beets
° 1 cup vinegar
° 1/2 cup sugar
° 1-1 / 2 teaspoon whole cloves
° 1-1 / 2 teaspoon spices whole
° Salt 1/2 tsp
* Directions :
Scrub the beets and trim the tops to 1
inch. Put it in a dutch oven; Add water to cover. Bring it to a boil. Minimize
Heat Simmer, cover, 26-31 min . Lifted
from cool water. Peel and slice beets. Put in a bowl and set aside.
In a saucepan, mix vinegar / sugar /
cloves / spices, & salt. fetch (bring) to a boil for 5 min. Pour
over the beets. chill for at least an 1h . Strain before serving.
Enjoy !
