Ginger Pickled Beets

1. 1

   Prepare an ice-water bath; set aside.

2. 2

   Cover the beets with cold water by 2 inches in a large saucepan.

3. 3

   Bring to a boil; reduce heat.

4. 4

   Simmer the beets until tender when pierced with the tip of a knife, about 30 minutes.

5. 5

   Transfer the beets with a slotted spoon to the ice-water bath.

6. 6

   Discard the cooking liquid.

7. 7

   Trim the beets, and rub off the skins with paper towels, or peel the beets with a paring knife.

8. 8

   Cut the beets into very thin rounds; transfer to a large bowl.

9. 9

   Bring the ginger, vinegar, sugar, and salt to a boil in a medium saucepan, stirring until the sugar is dissolved.

10. 10

    Pour the liquid over the beets; stir.

11. 11

    Let stand until completely cool, at least 1 hour.

12. 12

    Transfer to an airtight container, and refrigerate up to 1 month.

13. 13

    Per serving (1/2 cup)

14. 14

    Calories: 91

15. 15

    Fat: 0g

16. 16

    Cholesterol: 0mg

17. 17

    Carbohydrate: 33g

18. 18

    Sodium: 309mg

19. 19

    Protein: 1g

20. 20

    Fiber: 3g

* Per serving · 4 servings · Values may vary.

No additional tips available.