This Pickled Beets Recipe is both easy and delicious. Pickled beets can enhance any salad or sandwich and are a fabulous and healthy snack!For years I’ve wondered how it’s possible that my husband doesn’t care for beets.
I support the way he (or anyone for that matter), chooses to eat, but this I just don’t get. I mean, what’s not to love about a beet? They’re a hearty, warming, deliciously sweet, beautiful root vegetable.
How to Make the Pickled Beets Recipe
There are 3 easy steps . . .
- Vinegar, water, salt and sugar are brought to a boil together.
- Sliced, cooked beets and sliced, raw shallots are added to the warm vinegar mixture, and then cooled, uncovered in a jar.
- Then jar is then covered, and placed in the refrigerator for the beets to marinate for about 2 days.
How to Use Pickled Beets
They are wonderful in all sorts of salads! Here’s one that features them . . .
Roasted Kale Sprout Salad with Pickled Beets, Madarin Oranges and Spicy Pecans.I also love reserving the brine (the vinegar mixture) to make the oh-so-delicious Beet Pickled Eggs!
Please don’t judge, but I’ve definitely tried to get my husband to eat beets on many occasions. Not in a sneaky way, just in a “just try them, I’m sure you will change your mind,” kind of a way.
It wasn’t until I pickled the beets that he turned! Yep, he LOVES this Pickled Beets recipe. I added these Pickled Beets to a salad the other night and he loved it. While they certainly weren’t hidden, I didn’t mention them.
Okay, maybe that’s a tad bit sneaky.
Even after eating everything on his plate, he was still unaware.
Okay, so maybe he’s a tad bit oblivious!
When I asked how he liked it he said, “incredibly delicious!”
I hope you enjoy this Pickled Beets recipe as much as me (and my husband)!
Please note that just about all of the prep time is marinating time.
Makes 2 1/2 cups / serving size: 1/4 cup
Add both vinegars, water, salt and sugar to a small saucepan. Bring to a boil and remove from the heat. Stir to be sure the salt and sugar are completely dissolved.
Place the prepared beets and shallots in a large jar or glass bowl, and pour the vinegar mixture over them. Do not cover and let this cool to room temperature.
Then cover with the lid or seal tightly with plastic wrap. Place in the refrigerator for at least two days before trying them. (They should keep for up to a month in the refrigerator.)
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