Pickled Beets with Orange and Rosemary
Instead of boiling them, steam, roast, or grate beets for less mess and more flavor.
Gather Your Ingredients
Before You Begin
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.
Instructions
1.
Place beets in steamer basket set in large saucepan with 1 inch of water. Bring to boil; steam over high heat until beets can easily be pierced with thin knife, 30 to 45 minutes, depending on beet size. Drain, cool slightly, and remove skins. Place beets in medium bowl.
2.
In a medium saucepan, bring vermouth, wine, vinegar, honey, cloves, cinnamon, rosemary, and orange slices to a boil; simmer to blend flavors, about 3 minutes; add salt and pepper to taste, then pour mixture over beets. Cool to room temperature, cover, then refrigerate until ready to serve.
0 Comments
Posting GuidelinesFROM OUR TV SPONSORS
We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.