Aunt Kathy’s Pickled Beets Recipe
Recipe borrowed from Pinch My Salt
Four cups of peeled and chopped beets (2 small bunches)
1 cup red wine vinegar (or vinegar of your choice)
extra virgin olive oil, to taste (optional)
salt and pepper, to taste
Steam chopped beets for 35 – 45 minutes, or until tender. Make sure to put enough water beneath the steamer and check occasionally that the level is okay – if all the water evaporates, you will burn up your pot (I know this from experience)! Put cooked beets in a bowl, add vinegar, a couple generous pinches of salt and some freshly ground black pepper. You may add a bit of extra virgin olive oil for flavor if desired. Store beets, covered, in the refrigerator until ready to eat. I like to stir them up a few times during the first day so that they all get evenly coated with vinegar. They will be good to eat within a few hours, but can be stored in the vinegar for up to a week.
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