At the beginning of farm market season I go a little beet wild. And to me the combination of vinegar and beets is magical. This “pickled” recipe is for more of a quick fix, rather than for long-term storage.
- 5 to 6 beets
- 1/2 medium onion, thinly sliced
- 1/2 to 1 cup red wine vinegar
- Salt & pepper to taste
- Scrub the beets.
- Trim off the beet greens, leaving about 2-3 inches of stem still attached to the beet. This helps prevent the beets from “bleeding” when you cook them.
- Bring a pot of water to boil. Add the beets.
- Cover and cook the beets until a fork easily pierces all the way into the middle of the beets. Depending on the size of the beets, cooking time can be anywhere between 20 to 40 minutes.
- When cooked to desired doneness, remove beets from the pot and allow them to cool.
- Once cooled, easily peel off the skin of the beets with your hands. (You might want to wear gloves for this or just live with pink fingers.)
- Once peeled, slice the beets into roughly equal-sized slices and place in a medium-sized bowl.
- Add the sliced onions.
- Pour in the vinegar. Use enough vinegar to cover all the ingredients. Season with salt & pepper to taste.
- Refrigerate for at least 30 minutes. The longer then better.
- Serve the beets topped with toasted walnuts and crumbled blue cheese or goat cheese.
For a fun raw beet recipe check out my post: Raw Beet Relish.
Cross-posted as part of Real Food Wednesday.
I make a roasted beet salad w/ rice wine vinegar, soy sauce, minced ginger & garlic, beets, and red onions. It's insane good and I'll put it over salad greens and top w/ranch for extra flavor.
Yum! I will have to pick up some more beets and give this a try. Thanks for sharing.