Tuesday, July 21, 2015

Homemade pickled beets

I understand that if you are reading past the title of this post, you must love pickled beets. :) But, not everyone does. If you crave them like I do in the summer especially, this is a great recipe to have on hand.
Now, our beets here in Russia are huge most of the time so, considering this recipe, I would be wrong to use 4-5 as this recipe requires. If the beets you are using are larger, two will do.

 1 bunch of beets (4-5)

1/4 cup cider vinegar
1 Tbsp. sugar
1 Tbsp. olive oil
1/2 tsp. dry mustard
Salt and pepper

1. Remove greens from beets. Cut beets to uniform sizes so they will cook evenly. Steam or boil around 30 minutes or until done.(Alternatively, you can roast them by wrapping them whole in foil and cooking them in a 350 degree oven for about an hour.) A fork easily inserted into the beet will tell you if they are done.
2. Drain the beets, rinsing them in cold water. Use your fingers to slip the peels off of the beets. They should come off easily. Discard the peels. Slice the beets.
3. Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard. Whisk ingredients together. The dry mustard will help emulsify the vinaigrette. Adjust to taste. Add salt and pepper to taste. Combine beets and vinaigrette  in a bowl and allow to marinate for a half hour at room temperature.

Serves four. Or one, depending on how much you love pickled beets! ;)


Dee S. said...

My Hubby loves Harvard beets-- this would work wouldn't it. Heat the liquid contents of one jar and add a little dissolved cornstarch to thicken? Add beets back into sauce?
We have three grandsons adopted from Russia-- they loved borst and beets!! My daughter fixed it for them, especially when they were little guys.

David and Dee Dee Sterling said...

Hello! I found this recipe below for Harvard beets. It is very similar except for the cornstarch like you mentioned.

That is wonderful that you have three grandsons adopted from Russia. :) What a blessing!

Harvard Beets (makes 3 servings)
1 (16 ounce) can beets
1/2 cup white vinegar
3/4 cup white sugar
1 tablespoon cornstarch
salt to taste

Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.