Pickled Beets

Southern Living
"Pickled beets are something you can put in the refrigerator and have all the time."
Makes 4 servings


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4 medium beets (1 lb.)
1 tablespoon white vinegar
1 teaspoon honey
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup red wine vinegar
2 1/2 tablespoons honey
1 tablespoon minced crystallized ginger
1 shallot, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup olive oil


Prep: 20 Minutes
Other: 9 Hours, 50 Minutes

1. Preheat oven to 300°. Trim beet stems to 1 inch; gently wash beets. Place on an aluminum foil-lined 15- x 10-inch jelly-roll pan.

2. Stir together 1 Tbsp. white vinegar, 1 tsp. honey, and 1 cup water; pour mixture over beets. Season with 1/8 tsp. each salt and pepper. Cover pan tightly with foil.

3. Bake at 300° for 1 1/2 hours or until tender. Uncover and let cool 20 minutes.

4. Meanwhile, whisk together 1/2 cup red wine vinegar and next 5 ingredients in a bowl. Add oil in a slow, steady stream, whisking constantly until smooth.

5. Peel beets, and remove stem ends. Cut beets into 1-inch wedges. Place beets in 1 (16-oz.) jar. Pour vinegar mixture over beets. Cover and chill 8 hours before serving. Store in refrigerator up to 4 days.

Created date

May 2010