Rose Murrays Quick Pickled Beets Recipes
QUICK PICKLED BEETS
Here, beets are boiled and dressed with cider vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 5
Steps:
- Place beets in a large pot, and cover with cold water by 2 inches. Bring to a boil over high heat; add 2 teaspoons salt. Reduce heat slightly to maintain a rolling boil. Cook until tender, about 30 minutes. Drain, and let cool slightly. Trim stem ends, then peel beets using a paring knife or a vegetable peeler. Cut beets crosswise into 1/4-inch-thick slices. Arrange on a platter.
- Whisk together vinegar, 1 1/4 teaspoons salt, and the pepper in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Pour vinaigrette over beets, and serve.
QUICK-PICKLED RADISHES AND BEETS
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 8h35m
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- In a large saucepan, bring vinegar, beets, salt, sugar, fennel seeds, and 1/2 cup water to a boil, stirring until salt and sugar are dissolved. Remove from heat and let cool slightly. Stir in radishes. Refrigerate, covered, at least 8 hours and up to 1 week before serving.
ROSE MURRAY'S QUICK PICKLED BEETS
One of our members has been looking for a pickled beet recipe that isn't on the sweet side, and I just found this so I'm posting it so we can all share. I've not made it (but I likely will since pickled beets are a favourite of mine) but any recipe from Rose Murray, one of Canada's great cookbook authors, is definitely to be trusted.
Provided by Lennie
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375F.
- Wash the beets well and remove all but one inch of stem and tails; place in a shallow pan and pour in water to come up about 1/4 inch.
- Cover pan with foil and bake in preheated oven for about 35 minutes, or until beets are tender when you pierce them with a knife.
- Old beets will take longer than newer beets, and bigger beets will, of course, take longer to become tender than smaller beets.
- Drain cooked beets, let cool until you can touch them, then slip off the skins and into quarter-inch rounds and place in a serving bowl.
- In a small mixing bowl, whisk together the remaining ingredients except the oil, then slowly whisk in the oil; pour over beets and toss gently.
- It's recommended the beets be refrigerated before serving.
Nutrition Facts : Calories 93.2, Fat 6.9, SaturatedFat 0.9, Sodium 84.3, Carbohydrate 7.5, Fiber 1.5, Sugar 6, Protein 1.3
RODBETOR (SWEDISH PICKLED BEETS)
Ingredients were not fully listed. It should read: 1/2 cup white vinegar 1/2 cup water 1/2 cup sugar (I use 1/4 cup Splenda and 1/4 cup sugar to light it up a bit) 1 teaspoon salt 1 pinch pepper 2 cups beets, cooked, peeled and sliced into rounds (The beets can be diced, julienned or cut into wedges to vary their presentation.)
Provided by januarybride
Categories Low Protein
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring the vinegar, water, sugar, salt and pepper to a boil in a non-reactive saucepan. Reduce heat and simmer for about 5 minutes to completely dissolve sugar.
- Place the beets in a stainless steel or glass bowl. Pour hot vinegar mixture over the beets, cover and chill for at least 2 hours before serving.
Nutrition Facts : Calories 140.5, Fat 0.1, Sodium 649.5, Carbohydrate 33.8, Fiber 1.7, Sugar 31.8, Protein 1.4
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