Beets, Pickled

Portion Size: 1/2 cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
4 cups can diced beets, drained Or use 4 cups fresh beets: Washed, peeled, trimmed and steamed until tender. 
¼ cup cider vinegar
1 tablespoon sugar
1 tablespoon olive oil
½ teaspoon dry mustard
½ teaspoon salt
¼ teaspoon pepper

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard.
2Whisk ingredients together with a fork.
3The dry mustard will help to emulsify the vinaigrette.
4Adjust to taste.
5Add salt and pepper to taste.
6Combine beets and vinaigrette in a bowl and allow to marinate for a half hour in refrigerator. Serve chilled. 

Jacqueline Larson M.S., R.D.N. and Associates