Imen Dridi Joy of Cooking Pickled Beets recipe serves 6 and takes about 1.5 hours. It includes beets, cider vinegar, sugar, olive oil, dry mustard, salt, and pepper. Boil or roast beets, peel, slice, mix with dressing, marinate, and refrigerate.
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đ Why Youâll Love This Pickled Beets Recipe:
- Simple Ingredients: The recipe uses straightforward, readily available ingredients. Beets, cider vinegar, sugar, extra virgin olive oil, dry mustard, salt, and pepper combine to create a flavorful pickling liquid that enhances the natural sweetness of the beets.
- Health Benefits: Beets are packed with vitamins, minerals, and antioxidants. They’re known for their heart health benefits, ability to lower blood pressure, and their contribution to improved athletic performance.
- Ease of Preparation: The recipe is straightforward and easy to follow, making it accessible for cooks of all skill levels. The process of pickling is simple, and the result is a delicious condiment or side dish that can elevate any meal.
- Enhanced Flavors Over Time: Like many pickled foods, these pickled beets improve with age. The flavors become more integrated and robust the longer they sit, making them a great make-ahead option for meal planning.
- Perfect for Special Diets: This recipe can easily fit into vegetarian, vegan, and gluten-free diets, making it a versatile option for serving to guests with dietary restrictions.
â What Is Joy Of Cooking Pickled Beets Recipe?
Joy of Cooking Pickled Beets recipe involves boiling or roasting beets, peeling, slicing, and marinating them in a mixture of cider vinegar, sugar, olive oil, and dry mustard. It’s a simple, tangy side dish that serves six and takes about 1.5 hours to prepare.
đĽ Joy Of Cooking Pickled Beets Ingredients
- 1 bunch (4 or 5) beets
- 1/4 cup cider vinegar
- 1 tablespoon sugar
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon dry mustard
- Salt and pepper
𼣠How To Make Joy Of Cooking Pickled Beets
- Take the leaves off of the beets. Clean the beets by scrubbing them. Cover the beets with water up to an inch above the top of the pot.
- Start by bringing it to a boil over high heat. Then, lower the heat and keep it simmering for 35 to 45 minutes, or until a fork can easily go through the beets.
- Spread olive oil on the beets and wrap them in foil. You don’t have to wrap each one separately you can do it all at once.
- For an hour or until they are easy to poke with a fork, roast them at 400°F. Allow them to cool down.
- If you cooked the beets, take them out of the water and rinse them with cold water. Take the peels off of the beets with your fingers.
- It should be easy to peel off the skins throw away the peels. Cut the beets into quarters or slices.
- Mix the sugar, olive oil, dry mustard, and cider vinegar together to make the dressing. A fork can be used to mix the items together. The dry mustard will help the dressing blend together.
- Make it taste good. To taste, add salt and pepper. In a bowl, mix the beets and vinegar together. Let them sit at room temperature for 30 minutes. Put them in the fridge.
đ Recipe Tips
- Cooking Beets: There are two methods mentioned: boiling and roasting. Boiling is faster and easier for peeling, but roasting can intensify the beets’ natural sweetness. You can choose either method based on your preference for taste and texture.
- Peeling Beets: After cooking, let the beets cool until they can be handled comfortably. The skins should slip off easily. If you find the skin sticks, you can use a small knife to help peel it away, but this usually means the beets could have been cooked a bit longer.
- Cutting Beets: Cutting the beets before pickling allows the flavors to penetrate more deeply. Whether you prefer slices or quarters, try to keep the pieces uniform in size for even marinating.
- Adjusting Flavor: The recipe provides a basic guideline for the pickling liquid. However, feel free to adjust the sugar, vinegar, salt, and pepper according to your taste. Some people prefer a sweeter pickle, while others might like it more tangy.
- Marinating Time: While the recipe suggests marinating at room temperature for 30 minutes before refrigerating, letting them marinate longer can develop more depth of flavor.
đł What Pairs Nicely With Pickled Beets?
Pickled beets pair well with goat cheese, fresh greens, walnuts, and hard-boiled eggs in salads they complement grilled meats, especially pork and chicken, add zest to sandwiches, and are a vibrant addition to charcuterie boards with cheeses and cured meats.
đ How To Store Leftovers Pickled Beets?
- Refrigerate: Place the leftover pickled beets in an airtight container and refrigerate they will keep well for up to 2-3 weeks, with flavors intensifying over time.
- Freeze: For longer storage, you can freeze pickled beets in a freezer-safe container or bag for up 3-4 months. Thaw in the refrigerator before use.
𼾠How To Reheat Leftovers Pickled Beets?
- In The Microwave: Heat Leftovers Pickled Beets for 30 seconds on a low setting stir it then heat for another 30 seconds if needed.
- In The Stovetop: Warm Leftovers Pickled Beets over low heat for 2-3 minutes, stirring occasionally.
FAQs
Are pickled beets healthy?
Pickled beets are a nutritious option, as they retain most of the vitamins and minerals found in fresh beets. Beets are rich in fiber, folate, and vitamin C, the addition of sugar and salt in the pickling process should be considered if you’re monitoring your intake of these ingredients.
Can I make pickled beets without sugar?
Yes, it’s possible to make pickled beets without sugar, though the flavor profile will shift towards more tangy and less sweet sweeteners like honey or stevia can be used, or you can simply omit the sweetener for a more vinegar-forward taste.
What type of vinegar is best for pickling beets?
Cider vinegar is commonly used for its mild, fruity flavor that complements the sweetness of the beets well, white vinegar can also be used for a sharper taste, or a combination of vinegars to achieve a balance of flavors.
How do I prevent my pickled beets from becoming too soft?
To prevent pickled beets from becoming too soft, ensure they are cooked just until tender before pickling. Overcooking them prior to pickling can result in a mushy texture also, storing them in the refrigerator helps maintain their firmness.
How can I adjust the flavor of my pickled beets?
The flavor of pickled beets can be adjusted by altering the amounts of sugar, salt, and vinegar to taste, spices such as cloves, cinnamon, allspice, or mustard seeds can be added to the pickling liquid to introduce new flavor dimensions. Experimenting with different herbs and spices can lead to a wide variety of taste profiles.
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Joy Of Cooking Pickled Beets Nutrition Facts
Amount Per Serving
- Calories: 24
- Fat: 0.1 g
- Sodium: 9 mg
- Carbohydrates: 6.2 g
- Fiber: 1.2 g
- Sugar: 3.6 g
- Protein: 0.7 g
Joy Of Cooking Pickled Beets Recipe
Description
Joy of Cooking Pickled Beets recipe serves 6 and takes about 1.5 hours. It includes beets, cider vinegar, sugar, olive oil, dry mustard, salt, and pepper. Boil or roast beets, peel, slice, mix with dressing, marinate, and refrigerate.
Ingredients
Instructions
- Take the leaves off of the beets. Clean the beets by scrubbing them. Cover the beets with water up to an inch above the top of the pot.
- Start by bringing it to a boil over high heat. Then, lower the heat and keep it simmering for 35 to 45 minutes, or until a fork can easily go through the beets.
- Spread olive oil on the beets and wrap them in foil. You don’t have to wrap each one separately you can do it all at once.
- For an hour or until they are easy to poke with a fork, roast them at 400°F. Allow them to cool down.
- If you cooked the beets, take them out of the water and rinse them with cold water. Take the peels off of the beets with your fingers.
- It should be easy to peel off the skins throw away the peels. Cut the beets into quarters or slices.
- Mix the sugar, olive oil, dry mustard, and cider vinegar together to make the dressing. A fork can be used to mix the items together. The dry mustard will help the dressing blend together.
- Make it taste good. To taste, add salt and pepper. In a bowl, mix the beets and vinegar together. Let them sit at room temperature for 30 minutes. Put them in the fridge.
Notes
- Cooking Beets: There are two methods mentioned: boiling and roasting. Boiling is faster and easier for peeling, but roasting can intensify the beets’ natural sweetness. You can choose either method based on your preference for taste and texture.
- Peeling Beets: After cooking, let the beets cool until they can be handled comfortably. The skins should slip off easily. If you find the skin sticks, you can use a small knife to help peel it away, but this usually means the beets could have been cooked a bit longer.
- Cutting Beets: Cutting the beets before pickling allows the flavors to penetrate more deeply. Whether you prefer slices or quarters, try to keep the pieces uniform in size for even marinating.
- Adjusting Flavor: The recipe provides a basic guideline for the pickling liquid. However, feel free to adjust the sugar, vinegar, salt, and pepper according to your taste. Some people prefer a sweeter pickle, while others might like it more tangy.
- Marinating Time: While the recipe suggests marinating at room temperature for 30 minutes before refrigerating, letting them marinate longer can develop more depth of flavor.
