Pickled beets by Magnus Nordlander
Based on a recipe from Alton Brown
What if Dwight Schrute was coming over for dinner? How would you impress him? With beets of course (just make sure they're from Schrute Farms)!
These delicious pickled beets are much better than anything you'll find in a store.
Just remember, bears, beets, Battlestar Galactica.
Ingredients for 1 batch
- 6 beets, scrubbed and greens removed
- 2 stalks of rosemary
- 1 1/2 tablespoons of olive oil
- 1 red onion, frenched
- 1 cup of white wine vinegar
- 2 teaspoons of salt
- 6 2/3 tablespoons of sugar
- 1 cup of water
Instructions
Begin by making a pouch of tin foil and put the beets, the rosemary and the olive oil in it. Roast the beets in a 390°F oven for 40 minutes or until tender.
Peel the beets, and slice them thin, preferably on a mandolin.
Arrange the beet slices and the onions in alternating layers, in jars. Bring the vinegar, the salt, the sugar and the water to a boil, and pour over the beets.
Allow to cool down, seal tightly, then stash in the fridge for at least three days (but a week would be even better) before eating.
Please remember that these are refrigerator pickles, not preserved pickles, so they'll only last about a month.
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