Rose Murray's Quick Pickled Beets – a delicious recipe with beets, red wine vinegar, mustard, salt, white sugar, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 375F.
2
Wash the beets well and remove all but one inch of stem and tails; place in a shallow pan and pour in water to come up about 1/4 inch.
3
Cover pan with foil and bake in preheated oven for about 35 minutes, or until beets are tender when you pierce them with a knife.
4
Old beets will take longer than newer beets, and bigger beets will, of course, take longer to become tender than smaller beets.
5
Drain cooked beets, let cool until you can touch them, then slip off the skins and into quarter-inch rounds and place in a serving bowl.
6
In a small mixing bowl, whisk together the remaining ingredients except the oil, then slowly whisk in the oil; pour over beets and toss gently.
7
It's recommended the beets be refrigerated before serving.
302
kcal
Calories
15
g
Fat
47
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 small beets, ¼ cup red wine vinegar, 1 teaspoon Dijon mustard, 1 pinch salt, and more.
Yes, Rose Murray's Quick Pickled Beets falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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