Fresh Pickled Beet Melody recipe
All Recipes Side Dish Vegetables Onion
Ingredients
- 6 beets, stems removed 4 large carrots, cut diagonally into 1 1/2-inch slices 1 large onion, cut in half and thinly sliced 1 ½ cups cider vinegar ⅔ cup sugar 2 teaspoons ground ginger 2 teaspoons orange zest 2 teaspoons dried dill 1 ½ teaspoons sea salt 1 teaspoon garlic powder 1 teaspoon dry mustard ¼ teaspoon freshly ground black pepper ⅓ cup olive oil
Nutrition Info
- 138.8 caloriescarbohydrate: 19.4 gcholesterol: : -fat: 6.3 gfiber: 2.2 gprotein: 1.2 gsaturatedFat: 0.9 gservingSize: -sodium: 271.2 mgsugar: 15.7 gtransFat: : -unsaturatedFat: : -
Directions Fresh Pickled Beet Melody
Directions
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Place whole beets in a pot and cover with water. Bring water to a boil, cover the pot, reduce heat to medium-low, and cook until beets are tender, about 30 minutes.
Place carrots in a microwave-safe dish and cook on high until firm but tender, about 6 minutes. Place carrots in a colander under cold water to stop the cooking process, 3 to 5 minutes. Remove peels and discard, cut beets into thin slices.
Whisk cider vinegar, sugar, ginger, orange zest, dill, sea salt, garlic powder, mustard, and black pepper together in a microwave-safe bowl until sugar and salt dissolve. Whisk oil into cider dressing mixture. Microwave dressing on high for 2 minutes, whisk again.
Combine beets, carrots, and onions together in a large container, pour dressing on top and mix well. Cover the container and refrigerate for at least 24 hours before serving.