Oh, the humble beet—so unassuming yet so vibrant! My grandmother used to say that pickling beets was like bottling a bit of summer sun to enjoy on winter’s gloomiest days. This easy homemade pickled beet recipe is like a time machine for your taste buds, a little tangy, a little sweet, and an unexpected burst of joy in every bite.
Steps
- Prepare the Beets: Remove the greens from the beets and set them aside for another use. Scrub the beets thoroughly to remove any dirt.
- Cook the Beets (Boiling Method): Place the beets in a saucepan, cover with water by an inch, and bring to a boil. Lower the heat and let them simmer for 35 to 45 minutes, until they can be easily pierced with a fork.
- Cook the Beets (Roasting Method): Rub the beets with olive oil, wrap them together in foil, and roast in a 400°F oven for about an hour. Test for doneness by piercing with a fork, then allow them to cool.
- Peel and Slice the Beets: Drain and rinse the boiled beets with cold water, then slip off the peels using your fingers. Discard the peels and cut the beets into quarters or slices.
- Prepare the Vinaigrette: In a bowl, whisk together cider vinegar, sugar, olive oil, and dry mustard until emulsified. Adjust seasoning with salt and pepper to taste.
- Pickle the Beets: Combine the sliced beets with the vinaigrette in a bowl, ensuring they are well-coated. Let the beets marinate at room temperature for 30 minutes.
- Store: Transfer the pickled beets to the refrigerator for storage. Enjoy them throughout the week as a flavorful addition to meals.
Ingredients
- 1 bunch (4 or 5) beets
- 1/4 cup apple cider vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon ground dry mustard
- Salt and freshly ground pepper to taste
Nutritional Values
Calories: 320 | Fat: 16g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 824mg | Carbohydrates: 44g | Dietary Fiber: 8g | Total Sugars: 36g | Protein: 4g | Vitamin C: 12mg | Calcium: 60mg | Iron: 4mg | Potassium: 976mg
FAQ
- Can I use a different type of vinegar for this pickled beets recipe?
- Absolutely! While the recipe suggests cider vinegar, many people have successfully used balsamic vinegar as a substitute, which can add a richer flavor.
- Is it better to boil or roast the beets?
- Both methods work well. Boiling is straightforward and keeps the beets tender, while roasting can add a smoky flavor that some people enjoy.
- What can I do if I don’t have dry mustard for the vinaigrette?
- If you don’t have dry mustard, you can use whole grain mustard from a jar. It works just as effectively and can add an interesting texture to the dressing.
- How can I make the pickled beets last longer in the fridge?
- The vinegar in the vinaigrette acts as a preservative, allowing the beets to last longer. Ensuring that the beets are fully submerged in the vinaigrette will help maintain their freshness for up to a week in the refrigerator.
- Are there any variations to try with this recipe?
- Certainly! Consider adding orange zest or citrus juice like lime or lemon to the dressing for a fresh twist. You can also experiment with additional spices such as brown mustard seeds or dried basil for extra flavor.
Tips
- When preparing the beets, consider roasting them instead of boiling for a smokey flavor that adds depth to the dish.
- If you don’t have dry mustard, feel free to substitute with whole grain mustard for a similar taste and texture.
- Enhance the flavor by adding a citrus element to the vinaigrette, such as orange zest or a splash of lime, lemon, or orange juice.
- To ensure easy peeling, rinse boiled beets with cold water and use your fingers to gently slip off the skins.
Equipment
- Medium saucepan – If you don’t already have a saucepan suitable for boiling the beets.
- Oven thermometer – Useful for ensuring your oven is at the correct temperature for roasting.
- Whisk – For emulsifying the vinaigrette, if you don’t already have one.
- Mixing bowl – For mixing and marinating the beets with the vinaigrette.
