Receta Pickled Beets and Roasted Beets
- Pickled Beets~
- 8 medium beets
- 1 cup vinegar
- 1/2 cup sugar
- 1-1/2 t whole cloves
- 1-1/2 t whole allspice
- 1-1/2 t whole peppercorns
- 1/2 t salt
Remove and discard greens and all but 1/2 inch of the stems from beets. Cook beets in boiling water until tender; drain and cool. Peel and slice beets; place in a large glass bowl and set aside.
In a small saucepan, combine vinegar, sugar, and spices. Bring mixture to a boil; boil for 5 minutes. Pour over beets. Refrigerate at least 2 hours. Place beets in glass jars, top off with some of the liquid, cover with tight fitting lids. Store in refrigerator.
Oven Roasted Beets~
Fresh beets
olive oil
coarse salt
Preheat oven to 350 degrees. Place rack in middle of oven.
Wash and scrub the whole beets to clean off any dirt. Leave the beets whole. Trim off the stems and ends of beets. On a large baking sheet covered with aluminum foil, place beets in a single layer. Drizzle with oil and sprinkle with salt. Toss lightly. Place another large sheet of foil over beets and crunch foil to seal. Place in oven, roast 1-2 hours, depending on the size of the beets, or until beets are tender. Remove from oven. Remove top sheet of foil and cool. When cool enough to handle, peel off skins. Store roasted beets in the refrigerator whole or sliced.
Serve Roasted Beets, sliced, on a bed of lettuce with crumbled blue cheese. Yum!