Madeleine Kamman

Pickled Striped Beets

Preparation info
  • FCR—

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

This is a nice lean item to make part of a buffet. Remember to cook the beets until well done so they lose their strong mineral taste.

Ingredients

  • 1 cup sherry vinegar
  • 1 pound yellow-striped beets, scrubbed
  • 1

Method

Bring water to a boil in a large nonreactive pot, add 1¼ teaspoons salt per quart of water, then add ¼ cup of the vinegar. Cut the top of the yellow beets off, leaving ½ inch of stem and the root on each bee