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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Beets: Roasted and Quick Pickled Recipe

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This recipe for Beets: Roasted and Quick Pickled is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
For roasting:
Raw beets, as many as you want to roast

For pickling:
1 small red onion, halved and sliced
1/2 cup red-wine vinegar
2 tablespoons sugar
1 cinnamon stick
4 whole peppercorns
2 whole cloves
3-4 cups roasted beets, but in chunks or sliced, whichever you prefer

Directions:
Directions:
To roast:
Preheat oven to 400. Wash, peel and cut the stem end off of the beets. Half any larger beets so they're all roughly the same size. Wrap loosely in aluminum foil and place on baking sheet in oven. Roast until a fork slides in with a little resistance (they'll cook a little more as they cool), about 45 minutes for medium-sized beets and maybe an hour for large ones.

To pickle:
Combine all ingredients except for the beets in a large saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low and simmer until the onion is tender-crisp, 4 to 6 minutes. Stir in beets. Transfer to a large bowl and let marinate, stirring occasionally, for 30 minutes. Allow to cool and refrigerate, covered. They'll keep for a couple of weeks.

Preparation Time:
Preparation Time:
30 minutes

 

 

 

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