{Easy} Pickled Beets

On the Menu Today~
{Easy} Pickled Beets

The green tops of the beets can also be eaten....

Simply bring a large pot of lightly salted water to a boil.
Add the beet greens and cook, uncovered until tender, about 2 minutes.
Heat 2-4 tablespoons of olive oil in a large skillet over medium skillet.
Stir in one clove of garlic, minced and 1/2 teaspoon red pepper flakes;
cook and stir until fragrant, about one minute.

Not only are beets good for you,
they taste delicious too...

{Easy} Pickled Beets

Ingredients

• 8 medium beets
• 1 cup white vinegar
• 1/2 cup sugar
• 1 1/2 teaspoons whole cloves
• 1 1/2 teaspoons whole allspice
• 1 1/2 teaspoons whole peppercorns
• 1/2 teaspoon salt

Cooking Directions

1. Remove and discard greens and all but 1/2 inch of the stems from beets.
2. Cook beets in boiling water until tender; drain and cool.
3. Peel and slice beets; place in a large glass bowl and set aside.
4. In a small saucepan, combine vinegar, sugar, and spices. Bring mixture to a boil; boil for 5 minutes. Pour over beets. Refrigerate at least 2 hours.
5. Place beets in glass jars, top off with some of the liquid, cover with tight fitting lids.
6. Store in refrigerator.

Beets, Pickles, Vinegar