Vegetarian Recipes: Pickled Beets

Pickled Beets

10 fresh beets, more or less, depending on size
1 cup vinegar (preferably white -- I used mostly white with a little rice vinegar)
2/3 cup sugar (I used granulated cane juice)
1 cup pulp-free orange juice
1/2 cup salad oil (I used about 2/3 olive, 1/3 canola)
3/4 tsp seasalt
1/2 tsp black pepper
2 medium to large yellow onions, quartered and sliced

Clean and cook beets. I covered them with water in a saucepan and boiled them for approximately 35 minutes, but steaming them might save nutrient value. Cooked beets should be very firm but not hard.

While beets are cooking: Put vinegar and sugar in a saucepan and bring to a boil, stirring frequently to dissolve sugar. Remove from heat and allow to cool.

In a small amount of oil (or olive oil spray), saute onion slices on medium-low heat until tender and translucent. Do not brown. Remove onions from heat and allow to cool.

In large bowl (I use 1/2 gallon glass jar) combine cooled vinegar/sugar mix, orange juice, oil, salt and sugar. Add onions

Chop beets into quarters and slice. Add to liquid mixture in jar. Stir thoroughly. Refrigerate for several hours, stirring a couple of times to make marinade has flavored all beets.

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