Quicker Pickled Beets

While I do love the vinegar flavor that comes with most pickled items, I tend to think that the sweet flavor of the beets gets lost with traditional pickling.

This is a recipe that downplays the vinegar to bring out the natural sweetness of the beets. In fact, it's more a marinade than a pickling.

This is a quick simple recipe that requires little effort - basically boil beets, slice them, marinade and let the whole thing rest. It's a great addition to any lighter summertime meal.

Ingredients:

1 bunch of beets (4 to 6)
1/4 cup cider vinegar
1 tbsp sugar
1 tbsp olive oil
1/2 tsp dry mustard
Salt (sea or kosher) and pepper (fresh ground)

Process:

1) Remove beet greens and cut beets into uniform cuts

2) Boil beets until done (about 30 mins) - fork soft

3) Place the beets in cold water and proceed to peel off the skins with your fingers. The skins should release very easily

4) Cut the beets into slices and set aside

5) Combine all the other ingredients in a small bowl and whisk until emulsified - adjust to taste

6) Combine the beets and the marinade in a bowl and allow to rest at room temperature for 30 minutes.