| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(large) sliced beets (or two cups sliced freshly cooked beets) |
| 1/2 |
c |
Liquid from beets |
| 1 |
md |
Onion; thinly sliced |
| 1/2 |
c |
Cider vinegar |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Water |
| 1 1/2 |
ts |
Salt |
| 6 |
|
Whole cloves |
| 1 |
|
3-inch piece of cinnamon stick |
| 1/2 |
ts |
Mustard seed |
INSTRUCTIONS
I've been interested in the discussion of beets and what to do with them.
Here is a recipe that pairs cooked sliced beets with raw sliced onions.
I've made it for holiday dinners for years - I found it originally in a
1970 issue of Gourmet magazine.
Combine beets and onions in a bowl and set aside. In a saucepan mix the
reserved beet liquid, the cider vinegar, sugar, water and salt. Add the
cloves, cinnamon stick and mustard seeds tied together in a cheesecloth.
Bring liquid to a boil and simmer it, covered, for 10 minutes. Remove and
discard the cheesecloth bag. Pour the hot liquid over the beets and onions,
cover with plastic wrap, let cool, and refrigerate overnight.
We found in my family that the onions disappeared long before the beets -
they've got a great flavor and a nice crunch.
Posted to fatfree digest V97 #199 by Margaret Webb
<atheros@scan.missouri.org> on Sep 03, 1997
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