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Roasted Pickled Beets

by Livestrong_Recipes  |  Feb 15, 2017

Roasted Pickled Beets
  1. PREP
  2. 20 m
  • COOK
  • 35 m
  • TOTAL
  • 55 m

Pickles that are good for heart health? Sign us up! One cup of beets contains 10 percent of your daily vitamin C and magnesium, which help form collagen and control your blood pressure. Beets are also a good source of fiber, providing nearly four grams in a one-cup serving (that’s almost 15 percent of your daily value).

INGREDIENTS

SERVES 6

  • 3 cups raw beets
  • 8 tbsp Olive Oil, Extra Virgin
  • 1 cup Vinegar, Fine White Wine
  • 1 cup Water, tap, well
  • 1/4 tsp Kosher Salt
  • 1/2 medium White Onion
  • 1/4 tsp Mustard Powder
  • 1/4 tsp Ground Black Pepper

DIRECTIONS

1 Preheat oven to 400°F.
2 Clean the beets well, cut the stems and greens from them, and reserve greens (cleaned). Place the beets on a large piece of tinfoil, pour 2 tablespoons of olive oil over them, crimp foil packet closed, put in the oven and cook for 35 minutes. Remove and let cool.
3 Combine vinegar, water and salt in a pot on the stove and bring to a boil then remove from the heat.
4 Using rubber gloves (or plastic bags) to handle them, peel the beets. Place a third of the peeled beets into a container. Top them with a third of the sliced onions. Repeat twice more then pour into the container so everything is covered with the liquid.
5 When the liquid reaches room temperature put the container in refrigerator and chill overnight.
6 Quarter beets.
7 Make a dressing by mixing 2 tablespoons brine, mustard powder, olive oil, salt and pepper until it combines.
8 Lightly dress beets and greens, reserving leftover dressing. Serve.
9 PC: Arthur Bovino