{"id":4876,"date":"2020-08-07T16:24:32","date_gmt":"2020-08-07T16:24:32","guid":{"rendered":"http:\/\/masterofkitchen.com\/?p=4876"},"modified":"2020-08-07T16:24:32","modified_gmt":"2020-08-07T16:24:32","slug":"pickled-beets","status":"publish","type":"post","link":"https:\/\/leaderrecipes.com\/pickled-beets\/","title":{"rendered":"Pickled Beets"},"content":{"rendered":"
This recipe uses a basic\u00a0vinaigrette, heavy on the vinegar to offset the sweetness of the beets, but you could easily use any favorite vinaigrette. A little olive oil with salt, pepper, and balsamic is lovely. Try sprinkling\u00a0a little orange zest in with the beets, or adding some lime, lemon, or orange juice to the dressing for a citrus note.<\/div>\n
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A midwestern classic\u2014pickled beets! Our favorite refrigerator pickled beets, roasted or boiled beets, marinated in a cider vinegar vinaigrette.<\/div>\n
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Beets are a weekly ritual around here. Usually we boil them and toss them in a sweet sour vinaigrette and keep them\u00a0in the refrigerator to eat all week. The vinegar in the dressing \u201cpickles\u201d the beets, helping them last longer in the fridge.<\/span><\/p>\n

Many\u00a0pickled beets I find are much too vinegary, hiding rather than enhancing the naturally sweet flavor of the beets. This recipe is my mother\u2019s 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.<\/p>\n

We love it! The vinaigrette complements the sweetness of the beets without overpowering them.<\/p>\n

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INGREDIENTS<\/span><\/h2>\n