A classic Midwestern beet! Our favorite pickled beets, roasted or boiled, marinated in a cider vinaigrette.
Beets are a weekly ritual around here. We usually boil them and pour them into a sweet and sour vinaigrette and keep them in the fridge to eat all week. The vinegar in the dressing “pickles” the beets, helping them last longer in the fridge.
Many of the pickled beets I find are too vinegary, hiding rather than enhancing the naturally sweet flavor of the beets. This recipe is my mother’s approach to preparing the beets, using balanced cider vinegar with a little sugar (balsamic might also be used), along with olive oil and a little dry mustard.
8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt
Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside.
In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.
via ~ tasteofhome