Rose Murray's Quick Pickled Beets

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 12 small beets
• 1/4 cup red vinegar
• 1 teaspoon dijon mustard
• 1 pinch salt
• 1 pinch white sugar
• 1 pinch cinnamon
• 1 pinch allspice
• 1 pinch black pepper
• 1/4 cup olive oil

Recipe

• 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.