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Easy Pickled Beets

Name: Easy Pickled Beets
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 1 bunch (4 or 5) beets; 1/4 cup cider vinegar; 1 tablespoon sugar; 1 tablespoon extra virgin olive oil; 1/2 teaspoon dry mustard; Salt and pepper

A midwestern classic—homemade pickled beets! Our favorite refrigerator pickled beets recipe; roasted or boiled beets are marinated in a cider vinegar vinaigrette.

55 min total 5 min prep 50 min cook 4 80 cal

Ingredients

4 serv.

1 bunch (4 or 5) beets
1/4 cup cider vinegar
1 tablespoon sugar
1 tablespoon extra virgin olive oil
1/2 teaspoon dry mustard
Salt and pepper

Instructions

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1 Remove the greens from the beets, save for future use (see beet greens recipe ). Scrub the beets free of any dirt. Boiling method Place the beets in a medium saucepan and cover with water by about an inch. Bring to a boil on high heat then lower the heat and maintain a simmer for 35 to 45 minutes, depending on the size of the beets, until they are easily pierced with the tines of a fork. Roasting method Rub the beets with olive oil and wrap them in foil (you can wrap them all together, no need to wrap them individually). Roast in a 400°F oven for an hour or until they are easily pierced with a fork. Let them cool to the touch.
2 If you have boiled the beets, drain them and rinse them with cold water. Use your fingers to slip the peels off of the beets. The peels should come off easily. Discard the peels. Quarter or slice the beets.
3 Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard. Whisk ingredients together with a fork. The dry mustard will help to emulsify the vinaigrette. Adjust to taste. Add salt and pepper to taste. Combine beets and vinaigrette in a bowl and allow to marinate for 30 minutes at room temperature. Store in the refrigerator. Did you love the recipe? Give us some stars and leave a comment below!