Recipe courtesy of Jose Garces
From:
Food Network Magazine
Pickled Baby Beets
Getting reviews...
- Level: Easy
- Total: 45 min (plus cooling)
- Active: 30 min
- Yield: 8 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 326
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 8 g
- Sugar
- 65 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 999 mg
"These beets are brightened by the flavor of cloves, orange and herbs, making them an ideal holiday side dish, not to mention a great present," says Jose.
- Level: Easy
- Total: 45 min (plus cooling)
- Active: 30 min
- Yield: 8 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 326
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 8 g
- Sugar
- 65 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 999 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil. Add the beets and blanch until the skin becomes loose, 5 to 10 minutes. Shock the beets in ice water to cool.
- Combine 6 cups water, 1/4 cup salt, the onion, sugar, bay leaves, thyme sprigs, orange zest, orange juice, allspice, mustard seeds, canela, cloves, rice wine vinegar, balsamic vinegar and honey in a separate pot; stir to incorporate and bring to a simmer.
- Peel the skin from the beets and halve or quarter if large. Divide among jars. Pour the pickling liquid over and allow to cool at room temperature. Refrigerate up to 2 weeks.
