Fresh Pickled Beet Melody
A modern day spin on an old-time favorite, incorporating fresh beets, carrots. and onion in a tangy, sweet marinade. Very quick and easy to make. Beets stain! Make sure to wear an apron!
- Serves: 12 persons
- 6beets, stems removed
- 4large carrots, cut diagonally into 1 1/2-inch slices
- 1large onion, cut in half and thinly sliced
- 1½ cups cider vinegar
- ⅔cup sugar
- 2teaspoons ground ginger
- 2teaspoons orange zest
- 2teaspoons dried dill
- 1½ teaspoons sea salt
- 1teaspoon garlic powder
- 1teaspoon dry mustard
- ¼teaspoon freshly ground black pepper
- ⅓cup olive oil
Step 1Place whole beets in a pot and cover with water. Bring water to a boil, cover the pot, reduce heat to medium-low, and cook until beets are tender, about 30 minutes.
Step 2Place carrots in a microwave-safe dish and cook on high until firm but tender, about 6 minutes. Place carrots in a colander under cold water to stop the cooking process, 3 to 5 minutes. Remove peels and discard; cut beets into thin slices.
Step 3Whisk cider vinegar, sugar, ginger, orange zest, dill, sea salt, garlic powder, mustard, and black pepper together in a microwave-safe bowl until sugar and salt dissolve. Whisk oil into cider dressing mixture. Microwave dressing on high for 2 minutes; whisk again.
Step 4Combine beets, carrots, and onions together in a large container; pour dressing on top and mix well. Cover the container and refrigerate for at least 24 hours before serving.