Thanks again to Tipsy Holleman!
1 bunch (4-5) beets
¼ cup cider vinegar
1 Tbsp olive oil
½ tsp. dry mustard
Salt and pepper
Remove greens from beets. Boil for 30 minutes or until done. Drain, rinse in cold water. Remove the peels. Slice the beets. Combine Cider vinegar, sugar, olive oil, and dry mustard. Wish ingredients together. Add salt and pepper to taste. Combine beet and vinaigrette in a bowl and marinate for 30 minutes at room temperature.
Pam Bridges of Daniel Island sent in this delicious sounding preparation for beets:
“So….I had to learn to cook beets! I like beets..but have never prepared them on my own. So for a dinner party, I prepared them like this: I peeled them, roasted them in the oven for approx. 30 minutes drizzled with olive oil and a little sea salt. After they were cooked, I topped with a small dallop of goat cheese and sprinkled with a homeade salsa made of: fresh thyme, radishes–chopped very small, mangos–chopped very small, red onions–chopped very small, a very small amount of hot jalapeno peppers (just to give it a little kick)–chopped very small, a little red wine vinegar, EVO, sea salt to taste. They were delicious! Everything tasted so fresh! We love our CSA!”
