Last week I pulled the last of my root crops. In Winter Garden Chores, I shared how I stored my carrots and beets for later use. I also prepared some of my beets to eat. One of my favourite ways is Fresh Pickled Beets. I like them as a side dish, or in a salad. The directions are simple.
Simple Fresh Pickled Beets
Remove beet tops about one inch above the root.Thoroughly wash the root, but do not break the skin.Place beets in a pot and cover with water.Bring to a boil then reduce to medium for 35-45 minutes.Rinse in cold water and remove skins (they slip off).Use a paper towel to protect your skin from staining.Slice beets and place in a covered dish.Pour Marukan Seasoned Rice Vinegar to cover beet slices.Add about 1 teaspoon sugar and stir.Refrigerate beets, then enjoy. -- Margy
Last week I pulled the last of my root crops. In Winter Garden Chores, I shared how I stored my carrots and beets for later use. I also prepared some of my beets to eat. One of my favourite ways is Fresh Pickled Beets. I like them as a side dish, or in a salad. The directions are simple.
Remove beet tops about one inch above the root.
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