Rose Murrays Quick Pickled Beets Recipes
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.
Provided by Lennie
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375F.
- 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.
- 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.
- Old beets will take longer than newer beets, and bigger beets will, of course, take longer to become tender than smaller beets.
- 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.
- 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.
- It's recommended the beets be refrigerated before serving.
Nutrition Facts : Calories 93.2, Fat 6.9, SaturatedFat 0.9, Sodium 84.3, Carbohydrate 7.5, Fiber 1.5, Sugar 6, Protein 1.3
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