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.
Ingredients
- 8 medium fresh beets
- 1 cup vinegar
- 1/2 cup sugar
- 1-1/2 teaspoons whole cloves
- 1-1/2 teaspoons whole allspice
- 1/2 teaspoon salt
