Pickled Beet Salad


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I think beets are beautiful. Not everyone agrees with me that their taste is as nice, but if they’re pickled just right, I think beet non-enthusiasts may turn into converts.

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{Pardon the weeds. Life happens.}

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This pickled beet recipe came from a snazzy website called, A House in the Hills. I know making-things-in-jars seems daunting, but I promise you, pickling things is WAY easier than canning. Canning involves precision and time and effort. Pickling things involves pouring hot vinegar and water over vegetables. Try it and see. It’s worth it.


1 large white onion, sliced into rounds
1 beet
1 1/3 c cider vinegar
1 1/3 c water
9 T sugar
1 t salt


Heat the oven to 400 degrees. Clean out two pint jars with lids. Wrap the beet (with the skin on) in foil and drizzle with olive oil. Roast for 40 minutes, or until a knife will pierce it easily. Once finished, take out and let cool enough for you to peal off the skin. Then, in a small pan, heat the vinegar, water, and sugar, and bring to a boil. Pack the jar/jars to the top with the beet and onion slices (depending on how large your beet is, you may need a larger or smaller jar.) Once packed in, pour the hot liquid over the vegetables. Let sit for at least 24 hours in the fridge. Use as a salad or sandwich topper.


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