Quick Pickled Beets
I was looking for beet puns all afternoon just thinking about these delicious fridge pickled golden beets, they're a favorite in my fridge, and with all the organic beets we've been getting, it was too easy not to share. We think this recipe is un-beet-able. Wink.
I put pickled beets on salads, on sandwiches, and on breakfast savory toast. You can blend them into hummus, or add them as a garnish to any dip! Try them out, you'll love them, too! The turmeric powder I add is to make the yellow pop in the beets, if you don't have any, you can omit!
Quick Pickled Beets serves 4
Ingredients 3-4 golden Perfectly Imperfect beets 1/4 cup vinegar 1 tablespoon salt 1 tablespoon sugar 1 teaspoon turmeric powder Directions 1. Preheat oven to 400. Wrap beets in foil and roast for 60 minutes. Allow beets to cool to the touch, and the skin will peel right off. You can use a towel to rub off the skin, too. Peel the beets. 2. Slice the beets to a thickness you like, mix the vinegar with salt, sugar, and turmeric. 3. In a glass container, mainly because turmeric stains plastic, add the beets and pour the pickling mixture over top. Cover, and store in the fridge for up to 10 days. I added my beets to avocado toast for breakfast, and they were the perfect tart bite to cut the fatty, rich avocado. enjoy!
As always, we love to see your weekly creations on Instagram! Be sure to tag us, @perfectlyimperfectproduce, so we can keep up with your foodie creations! Thanks for another great week!