Ginger Pickled Beets

Name: Ginger Pickled Beets
Yield: makes 1 quart
Ingredients: 5 or 6 medium red beets (about 1 1/2 pounds without greens), tails and about 1 inch of stems left intact; 1/2 cup thinly sliced, peeled fresh ginger (about 1 1/2 ounces); 1 1/2 cups rice wine vinegar; 1/4 cup plus 1 tablespoon sugar; 1 teaspoon coarse salt

January 26, 2012

Serve these beets as part of a picnic platter or relish tray, or use them in sandwiches or salads. Golden beets work as nicely as red ones. Leaving beet tails and an inch or so of the stems intact helps minimize the loss of color (as well as flavor and nutrients) during cooking. Trim and peel the beets after they’ve been boiled; the skins will come off easily.

Recipe notes

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