Reviews (2) Add Rating & Review 75 Ratings 5 star values: 8 4 star values: 15 3 star values: 31 2 star values: 18 1 star values: 3 Martha Stewart Member Rating: Unrated 10/06/2010 Here is tip about peeling beets I learned from the chefs at the restaurant I work at: after they are boiled, run cold water over then until they are just cool enough to touch and then gently squeeze the beet until the fleshy part pops out and you are left holding the skin. It's so much easier than all the hassle with the peeler, especially since red beets are so messy. Plus it's a good way to tell whether or not they are completely cooked! Martha Stewart Member Rating: Unrated 03/26/2008 I love this salad. Full of iron, vit. A. potassium, folic acid and fiber. I prefer the beets just slightly boiled or even raw so all the nutrients remain intact. I'd add some minced garlic and horse radish. Out of this world!
Back to Quick Pickled Beets All Reviews for Quick Pickled Beets - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Quick Pickled Beets Recipe Summary Servings: 8
Ingredients Ingredient Checklist 6 medium red beets with greens, stems trimmed to 2 inches, remaining stems and greens reserved for Stewed Beet Greens Coarse salt 1/3 cup cider vinegar 1/4 teaspoon freshly ground pepper 1/3 cup olive oil
Gallery Quick Pickled Beets
Recipe Summary Servings: 8
Gallery
Quick Pickled Beets
Quick Pickled Beets
Quick Pickled Beets
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 6 medium red beets with greens, stems trimmed to 2 inches, remaining stems and greens reserved for Stewed Beet Greens Coarse salt 1/3 cup cider vinegar 1/4 teaspoon freshly ground pepper 1/3 cup olive oil
Directions
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.
Reviews (2)
Add Rating & Review 75 Ratings 5 star values: 8 4 star values: 15 3 star values: 31 2 star values: 18 1 star values: 3
Martha Stewart Member Rating: Unrated 10/06/2010 Here is tip about peeling beets I learned from the chefs at the restaurant I work at: after they are boiled, run cold water over then until they are just cool enough to touch and then gently squeeze the beet until the fleshy part pops out and you are left holding the skin. It's so much easier than all the hassle with the peeler, especially since red beets are so messy. Plus it's a good way to tell whether or not they are completely cooked! Martha Stewart Member Rating: Unrated 03/26/2008 I love this salad. Full of iron, vit. A. potassium, folic acid and fiber. I prefer the beets just slightly boiled or even raw so all the nutrients remain intact. I'd add some minced garlic and horse radish. Out of this world!
Reviews (2)
Add Rating & Review 75 Ratings 5 star values: 8 4 star values: 15 3 star values: 31 2 star values: 18 1 star values: 3
Add Rating & Review
75 Ratings 5 star values: 8 4 star values: 15 3 star values: 31 2 star values: 18 1 star values: 3
75 Ratings 5 star values: 8 4 star values: 15 3 star values: 31 2 star values: 18 1 star values: 3
75 Ratings 5 star values: 8 4 star values: 15 3 star values: 31 2 star values: 18 1 star values: 3
5 star values: 8 4 star values: 15 3 star values: 31 2 star values: 18 1 star values: 3
Martha Stewart Member Rating: Unrated 10/06/2010 Here is tip about peeling beets I learned from the chefs at the restaurant I work at: after they are boiled, run cold water over then until they are just cool enough to touch and then gently squeeze the beet until the fleshy part pops out and you are left holding the skin. It's so much easier than all the hassle with the peeler, especially since red beets are so messy. Plus it's a good way to tell whether or not they are completely cooked! Martha Stewart Member Rating: Unrated 03/26/2008 I love this salad. Full of iron, vit. A. potassium, folic acid and fiber. I prefer the beets just slightly boiled or even raw so all the nutrients remain intact. I'd add some minced garlic and horse radish. Out of this world!Martha Stewart Member
Rating: Unrated 10/06/2010
Here is tip about peeling beets I learned from the chefs at the restaurant I work at: after they are boiled, run cold water over then until they are just cool enough to touch and then gently squeeze the beet until the fleshy part pops out and you are left holding the skin. It’s so much easier than all the hassle with the peeler, especially since red beets are so messy. Plus it’s a good way to tell whether or not they are completely cooked!
Rating: Unrated
Rating: Unrated 03/26/2008
I love this salad. Full of iron, vit. A. potassium, folic acid and fiber. I prefer the beets just slightly boiled or even raw so all the nutrients remain intact. I’d add some minced garlic and horse radish. Out of this world!
All Reviews for Quick Pickled Beets
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Quick Pickled Beets
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
