A Midwestern classic – pickled turnips! Our favorite fridge beets, roasted or cooked beets marinated in an apple cider vinegar vinaigrette.
Turnips are a weekly ritual here. We usually cook them and toss them in a sweet and sour vinaigrette and keep them in the fridge to eat all week. The vinegar in the dressing “cures” the beets and helps them last longer in the fridge.
A lot of pickled beets are way too vinegary in my opinion and hide the naturally sweet flavor of the beets instead of enhancing it. This recipe is my mom’s approach to preparing the beets, using apple cider vinegar balanced with a little sugar (you can also just use balsamic vinegar), along with olive oil and some dry mustard.
Do you love beets? Check out all our beetroot recipes here.
Updated from the recipe archive, first published in 2006.
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Check out this recipe for pickled beets
Pickled turnips
This recipe uses a simple vinaigrette that has lots of vinegar to balance out the sweetness of the beets, but you can use any vinaigrette you like with ease. A little olive oil with salt, pepper and balsamic vinegar is delightful. Try sprinkling a little orange zest over the beets, or add some lime, lemon, or orange juice to the dressing for a citrus twist.
ingredients
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1 bunch (4 or 5) beets
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1/4 Cup Apple Cider Vinegar
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1 tablespoon sugar
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1 tablespoon Extra virgin olive oil
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1/2 teaspoon dry mustard
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salt and pepper
method
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Prepare and cook beets:
Remove the greens from the beets and save for later use (see the beet greens recipe). Scrub the beets of any dirt.
cooking method
Place the beets in a medium-sized saucepan and cover with water, about 1 inch. Bring to a boil over high heat, then reduce heat and simmer until easily pierced with the tines of a fork, 35 to 45 minutes, depending on the size of the beets.
roasting method
Rub the beets with olive oil and wrap in foil (you can wrap them all together, don’t have to wrap them individually). Roast in a 400°F oven for one hour or until easily pierced with a fork. Allow them to cool when touched.
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Peel and quarter or slice beets:
When you have cooked the beets, drain them and rinse them with cold water. Scrape the skins off the beets with your fingers. The shells should come off easily. Discard the shells. Quarter or slice beets.
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Make the vinaigrette and pickle the beets:
Prepare the vinaigrette by mixing apple cider vinegar, sugar, olive oil, and dry mustard. Whisk ingredients together with a fork. The dry mustard will help emulsify the vinaigrette. Adjust to taste. Season with salt and pepper. Mix beetroot and vinaigrette in a bowl and leave to marinate at room temperature for 30 minutes.
Store in the fridge.
| nutritional information (per serving) | |
|---|---|
| 80 | calories |
| 4g | Fat |
| 11g | carbohydrates |
| 1g | protein |
