Pickled Beets
Servings 4, Total Time 1 hour
These pickled beets are incredibly simple to prepare and can be stored in the refrigerator for up to four weeks, making them a convenient addition to your meals. These vibrant, tangy beets can enhance a variety of dishes: serve them as a delightful side alongside roasted meats, toss them into salads for an extra burst of flavor and color, or include them in a healthy meze platter alongside olives, cheeses, and bread. Their extended shelf life makes them a fantastic staple for any kitchen.
Ingredients:
3 medium beets, peeled, cooked and sliced
2 large shallots, julienned
¼ cup red wine
½ cup extra virgin olive oil
2 tbsp minced garlic
1 lemon zested
1 tbsp Black pepper
½ tsp salt
Steps:
Bring the water to a gentle boil and let it cook for about 30 to 45 minutes, or until the beets are tender when pierced with a fork.
Once the beets have cooled, peel them cut them in half, and slice them into pieces about ¼ inches thick.
Toss the cooked and sliced beets with all the other ingredients in a large bowl. Taste the mixture and adjust the seasoning as needed.
Serve the pickled beets as a part of a meze spread or over a salad.
Make Ahead:
To make your meal preparation more efficient, consider boiling the beets and allowing them to chill in the refrigerator the day before you plan to use them. Once cooked, transfer the beets to an ice bath or simply place them in the fridge to cool completely. Chilling them will make them significantly easier to slice, as the cooling process helps firm up their texture.