A midwestern classicour favorite refrigerator pickled beets recipe.
Beets are a weekly ritual around here.
The vinegar in the dressing “pickles” the beets, helping them last longer in the fridge.
Elise Bauer
The vinaigrette complements the sweetness of the beets without overpowering them.
Updated from the recipe archive, first posted in 2006.
Here are a few to try.
Elise Bauer
A little olive oil with salt, pepper, and balsamic is lovely.
Scrub the beets free of any dirt.
Boiling method
Place the beets in a medium saucepan and cover with water by about an inch.
Roast in a 400F oven for an hour or until they are easily pierced with a fork.
Let them cool to the touch.
If you have boiled the beets, drain them and rinse them with cold water.
Use your fingers to slip the peels off of the beets.
The peels should come off easily.
Quarter or slice the beets.
Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard.
Whisk ingredients together with a fork.
The dry mustard will help to emulsify the vinaigrette.
Add salt and pepper to taste.
Combine beets and vinaigrette in a bowl and allow to marinate for 30 minutes at room temperature.
Store in the refrigerator.
