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 |
| 1 | Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard. | |
| 2 | Whisk ingredients together with a fork. | |
| 3 | The dry mustard will help to emulsify the vinaigrette. | |
| 4 | Adjust to taste. | |
| 5 | Add salt and pepper to taste. | |
| 6 | Combine beets and vinaigrette in a bowl and allow to marinate for a half hour in refrigerator. Serve chilled. |
Posted in Vegetable Salad Recipes
