This recipe first appeared on my other blog, The Traveler’s Nest!
I love beets. I recently tried growing them in our community garden plot but of the row that I planted only 3 came up! *sigh* I’m determined to try again though! Honestly, I think I might have pulled them up by accident when I was weeding….oops! Anywho, I’m determined to try again and hopefully not get overzealous with the pulling of tiny plants next time around.
Beets are an awesome superfood, providing a variety of nutrients, and can be used in so many different ways! …If you don’t believe me, check out Just Beet It – a food blog dedicated to only beets! With just 4 ingredients, this recipe for refrigerator Balsamic Pickled Beets is too easy! Perfect on salads or as a side dish and even my non beet-enthusiast husband (AKA he HATES beets) said he could tolerate them this way. Ha! I’ll count that as a win. 😀
Balsamic Pickled Beets
- 1 lbs cooked beets cut into bite-sized pieces
- 2/3 cup balsamic vinegar
- 1 cup sugar
- 1/2 teaspoon cinnamon
- Cover beets with water and boil until tender. This about 20 minutes or more, depending on size. Use a fork to test tenderness.
- Remove from heat, drain, and cover with fresh cold water to cool.
- When cool, peel and cut into cubes or slice.
- Put the cut up beets into a quart sized mason jar (or a couple smaller pint sized jars).
- Bring the remaining ingredients to a boil and pour over the beets in the jar until filled.
- Marinate overnight in the refrigerator. The longer the better!