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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Cooking Light, OCTOBER 2008 Ingredients:
1 lb small beet (about 7 beets) |
1/2 cup white vinegar |
1/4 cup sugar |
1/4 teaspoon salt |
1/2 teaspoon black peppercorns |
2 bay leaves |
Directions:
1. Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil.
2. Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly.
3. Trim off beet roots; rub off skins. Thinly slice beets; place in a large bowl.
4. Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns, and bay leaves.
5. Pour vinegar mixture over beets; cover and chill. Discard bay leaves.
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