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Simple Pickled Beets
(recipe, Carrie Floyd)
Both my daughter and I are crazy about these beets, which I've adapted from a Mark Bittman recipe. A perfect meal for one: A mixed green salad tossed with vinaigrette and pickled beets, a tiny wedge of delicious cheese, the end of a baguette, a few piquant olives, and a glass of rosé.
- 5 to 6 medium beets
- 1¼ cups white vinegar
- ¾ cup sugar
- 1 Tbsp. salt
- ½ tsp. ground allspice
- ¼ tsp. ground cloves
- 1 cinnamon stick
- Peel the beets. Cut them in half, then slice them into ½-inch wedges.
- Steam the beets in a steamer over boiling water, covered, until just tender; this could take anywhere from 15 to 25 minutes. Check on the beets several times, sticking a fork into one of the wedges, to see if it's tender. Once cooked, remove the beets from the heat and drain.
- In the same pot, mix together the vinegar, sugar, salt, and spices. Bring to a boil, add the beets, and cook for a couple of minutes. Cool, then spoon the beets into a quart jar and cover with the cooking liquid.
- Store in refrigerator up to two weeks.