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"Can I Change My Mind" Quick Pickled Beets

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These aren’t your grandmother’s pickled beets. These are roasted and then quickly pickled in a green onion and ginger vinaigrette.

The beets are sliced thinly like beef carpaccio which speeds up the “pickling” process. 

MOOD MUSIC

There was a time when I'd try and impress my grandmother by signing up for pickled beets as part of her Sunday routine. It was our thing, but I wasn't a fan and each time at the moment of truth I wanted to change my mind. Though I never told her, I'm sure she knew. MaDear always knew. Overtime I came to not only appreciate them, but love them.

PICKLED BEETS INGREDIENTS

PICKLING INSTRUCTIONS

There isn't too much to this recipe as far as directions go.

Scrub the beets with a brush. Preheat the oven to 400 degrees F.

Wrap the beets in aluminum foil then roast for 45 minutes until tender. Allow to cool or refrigerate then rub skin off when ready to eat. The skin should come off pretty easily.

Slice the beets into very thin slices. If you have a mandolin, use it, otherwise go with your sharpest knife.

Make the vinaigrette and top the beets with it.

BEET CARPACCIO CONSIDERATIONS AND TIPS

Choose golden beets over red/purple ones. Red beets will bleed all over the place staining everything they touch including your hands.

Dress the pickled beets as simple or as fancy as you prefer. I added goat cheese and smoked chili flakes I had on hand, but fresh herbs make for a good add.

I highly recommend investing in a mandolin. I use it for vegetable and fruit slicing. It's super easy, efficient, and a good value.

golden beets topped with herbs, spices and goat cheese

MORE BEETS RECIPES

Smoked Beets Salad

Roasted Beet Salad

Raw Beet Salad

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Quick Pickled Beets

Golden beets that are roasted and then quickly pickled in green onion and ginger vinaigrette for a simple appetizer.
Prep Time: 5 minutes
Cook Time: 40 minutes
Course: Appetizer
Cuisine: Modern Soul Food
Servings: 6 people
Calories: 24kcal
Author: Marwin Brown

Ingredients

Instructions

  • Preheat oven to 400 degrees F. Wrap each whole beet in aluminum foil, place on a rimmed baking sheet, and roast for 30 - 40 minutes until fork tender.
  • Remove beets from oven and let cool for a few minutes. Refrigerate until completely chilled.
  • Remove from refrigerator, scrub the skin off the beets. Cut beets into paper thin slices. Arrange slices on a plate overlapping each other.
  • Drizzle the vinaigrette over the beets.

Notes

Choose golden beets over red/purple ones. Red beets will bleed all over the place staining everything they touch including your hands.
Dress the pickled beets as simple or as fancy as you prefer. I added goat cheese and smoked chili flakes I had on hand, but fresh herbs make for a good add.
I highly recommend investing in a mandolin. I use it for vegetable and fruit slicing. It's super easy, efficient, and a good value.

Nutrition

Calories: 24kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 89mg | Fiber: 1g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
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