Pickled Beets with Orange and Rosemary

Published March 1, 1994.

Why this recipe works:

In looking for the best beet recipes, we paid special attention to minimizing "bleeding.” We also wanted to find beet recipes that would showcase the vegetable’s intense flavor. We found that steaming produced beets moist enough to use in any recipe. It also minimized bleeding and concentrated… read more

In looking for the best beet recipes, we paid special attention to minimizing "bleeding.” We also wanted to find beet recipes that would showcase the vegetable’s intense flavor. We found that steaming produced beets moist enough to use in any recipe. It also minimized bleeding and concentrated flavor in much the same way that roasting did. Foil-wrapped roasted beets were more moist than unwrapped roasted beets, but the latter had more flavor. Whatever the cooking method, we minimized bleeding by not peeling the skin and by not slicing off the tops of the beets prior to cooking.

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Makes about 2 quarts

Use small beets, about the size of a golf ball, if available. Bigger beets should be quartered or sliced after steaming. This recipe can be refrigerated up to 1 month.

Ingredients

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