BEETS IN BASIC VINAIGRETTE
Teach your kids about preserving foods and experience a new taste all in one recipe!
This is a winter family recipe for beets.
- Prep Time15 min
- Cook Time40 min
- Total Time55 min
- 4 scrubbed, unpeeled beets (about 1 pound), more or less the same size, if possible, with 1 inch of stalk still on)
- 1 tablespoon olive oil
- ½ teaspoon red wine vinegar
- ¼ teaspoon salt
Put the beets in the pot and set it on the stove.
Add 3 inches of water.
Turn the heat to high and bring to a boil.
Lower the heat to medium, cover the pot, and steam until the beets are tender throughout and can be pierced with a fork, 30-40 minutes, depending on the size of the beets.
Set the beets aside to cool in the pot, then remove the skins by rubbing and peeling the beets with your fingers.
Slice or dice the beets and put them in the bowl.
Drizzle the beets with the oil and vinegar and sprinkle with salt.
Taste a piece and add more vinegar or a pinch of salt if the flavor needs a boost.
Serve right away, or cover and refrigerate overnight.
To change up the taste add one or more of the following: the segments and/or grated zest of 1 orange, ¼ cup crumbled feta cheese, tablespoon plain yogurt, tablespoon chopped fresh dill or basil, or 1 tablespoon chopped toasted walnuts.
- 5 servings per container
- Amount per serving
- % Daily Value*