Rose Murray's Quick Pickled Beets

1. 1

   Preheat oven to 375F.

2. 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. 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. 4

   Old beets will take longer than newer beets, and bigger beets will, of course, take longer to become tender than smaller beets.

5. 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. 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. 7

   It's recommended the beets be refrigerated before serving.

* Per serving · 4 servings · Values may vary.