Description
Pickled beets from Joy of Cooking offer a tangy, vibrant twist on classic root vegetables. Crimson slices marinate in a zesty vinegar blend, creating a perfect balance of sweet and sour that elevates salads, sandwiches, and charcuterie boards.
Ingredients
Scale
Main Ingredients:
- 1 bunch (4 or 5) beets
Vinegar and Sweeteners:
- ¼ cup (60 milliliters) cider vinegar
- 1 tablespoon (15 milliliters) sugar
Seasonings and Oil:
- 1 tablespoon (15 milliliters) extra virgin olive oil
- ½ teaspoon (2.5 milliliters) dry mustard
- Salt
- Pepper
Instructions
- Prepare fresh beets by gently removing their leafy tops and thoroughly scrubbing the root vegetables under cool running water to eliminate any soil or debris.
- Place beets in a large pot and cover with water, ensuring liquid rises approximately 1 inch (2.54 centimeters) above the vegetable surface.
- Heat the pot over high temperature until water reaches a robust boil, then reduce heat to maintain a gentle simmer for 35 to 45 minutes or until beets can be easily pierced with a fork.
- Preheat the oven to 400°F (204°C) and lightly coat beets with extra virgin olive oil before wrapping them collectively in aluminum foil.
- Roast the foil-wrapped beets for approximately 60 minutes, checking their tenderness periodically with a sharp utensil.
- Remove beets from heat and allow them to cool completely at room temperature for 15 to 20 minutes.
- Carefully peel the skin using your fingers or a small paring knife, discarding the outer layer and revealing the vibrant interior.
- Slice the roasted beets into uniform quarters or thin medallions, creating an aesthetically pleasing presentation.
- Craft the dressing by whisking together granulated sugar, extra virgin olive oil, dry mustard powder, and apple cider vinegar until smoothly integrated.
- Season the dressing with kosher salt and freshly ground black pepper, adjusting flavors to personal preference.
- Gently combine the sliced beets with the prepared vinaigrette in a ceramic mixing bowl, allowing the flavors to meld at room temperature for 30 minutes.
- Transfer the marinated beet mixture to the refrigerator and chill for an additional 15 to 20 minutes before serving.
Notes
- Marinating enhances the beet’s natural earthiness, allowing spices and vinegar to create a complex, tangy profile that transforms these humble root vegetables into a gourmet side dish.
- Longer refrigeration intensifies the pickled beets’ flavor, with some home cooks recommending at least 24 hours for maximum taste development and ingredient melding.
- Taste adjustments let you personalize the pickling liquid, balancing sweetness and acidity to match your culinary preferences without straying from the core recipe.
- Uniform cutting ensures even flavor absorption, helping each beet piece soak up the pickling liquid consistently and creating a more harmonious final result.
- Skin removal becomes effortless after proper cooking, with gently rubbing or light knife assistance helping to separate the tender flesh from the outer layer smoothly.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Snacks, Appetizer
- Method: Boiling, Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 70 kcal
- Sugar: 2 g
- Sodium: 50 mg
- Fat: 4.5 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 3.9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 1.5 g
- Cholesterol: 0 mg