Tuesday, April 17, 2012

Pickled beets

My favorite way to eat beet root. And it's not even hard to make. A small warning: your pee may be red after eating this...don't freak out.

3 medium beets
1 tsp vegetable oil
1 small yellow onion
0.5 cup vinegar
0.5 tsp salt
0.25 cup sugar
0.5 cup water
1 bay leaf

Wash the beets and rub surface with oil. Pierce with a knife in 3-4 different places. Roast for 40 minutes in a 400F preheated oven. Peel and slice.

French the onion and layer with the beet slices into a glass jar.

Bring the vinegar, salt, sugar and water mixture to a boil. Pour into the jar. Seal and store in the fridge for 3-4 days before serving.

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