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REC: Alton Brown's Pickled Beets. These were easy and delicious, the best version I've tried...
Joined: Dec 14, 2005
Posted to Thread #2397 at 1:05 am on Jun 23, 2006
I roasted extra beets and the un-pickled ones were good on their own. I didn't have tarragon vinegar but I did have some fresh tarragon, so I threw in a few sprigs with white wine vinegar. I might use a tad less sugar next time.
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Beet It
Prep Time: 30 minutes
Inactive Prep Time: 3 minutes
Cook Time: 1 hour 15 minutes
Yield: 2 (1-quart) jars
Roasted Beets, recipe follows
1 large red onion, frenched
1 cup tarragon wine vinegar
1 1/2 teaspoons Kosher salt
1/2 cup sugar
1 cup water
Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
6 medium beets, cleaned with 1-inch stem remaining
2 large shallots, peeled
2 sprigs rosemary
2 teaspoons olive oil
Preheat oven to 400 degrees F.
In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.
(On his show he made it clear that these are not preserved and should be used within a few weeks.)
Link: Alton Brown's Pickled Beets
Other messages in this thread:
- 2397. REC: Alton Brown's Pickled Beets. These were easy and delicious, the best version I've tried... [LINK] - Joe - 1:05am on 06/23/06 (1)
- I suggest roasting the beets peeled. Otherwise just steam them and slip the skins - Durward - 3:14am on 06/23/06