Do you often go in the fast-food restaurants? If you do, then you continue reading and see why it’s a very bad decision.
Tangy pickled beets are a summertime favorite. Try them as a garnish for a Greek salad or as part of a relish tray at your next summer barbecue.
A midwestern classic .. pickled beets!
Our favorite refrigerator pickled beets, roasted or boiled beets, marinated in a cider vinegar vinaigrette.
Beets are a weekly ritual around here. Usually we boil them and toss them in a sweet sour vinaigrette and keep them in the refrigerator to eat all week. The vinegar in the dressing “pickles” the beets, helping them last longer in the fridge.
Many pickled beets I find are much too vinegary, hiding rather than enhancing the naturally sweet flavor of the beets. This recipe is my mother’s approach to preparing the beets, using cider vinegar balanced with a little sugar (you could also just use balsamic), along with olive oil and some dry mustard.
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