Not Quite Pickled Beets
From keni 14 years ago
- 20 min to make
- Serves 4-6
This is a beautiful quick and easy side dish for anyone who enjoys pickled beets. We like this best served warm, but it can also be eaten as a chilled beet salad.
Ingredients
- 2 15-16oz cans whole beets(1 drained, one not) shopping list
- 2 cloves garlic, minced shopping list
- 1/4-1t red pepper flakes shopping list
- 2T corn starch shopping list
- 1/2 cup cider vinegar shopping list
- 1/4 cup fresh orange juice shopping list
- 1 lemon, juiced shopping list
- 2-3T honey shopping list
- 1-2t fresh ground pepper shopping list
- 1t kosher or sea salt shopping list
How to make it
- Combine cornstarch with about 1/4 cup of beet juice and whisk until smooth.
- Combine remaining beet juice, garlic, red pepper flakes, vinegar, orange juice, lemon juice and honey in medium sauce pan.
- Heat to boiling, stirring often.
- Add cornstarch mixture and immediately stir or whisk well and reduce heat to a low simmer.
- Continue to stir and heat while mixture thickens.
- Lower heat to lowest possible while preparing beets.
- Slice beats, then chop slices OR, do like I did... plop one in the multifunctional egg slicer(mushroom, olive, strawberry, etc slicer, too... Alton Brown would be SO proud...anyway...), then turn half a turn and slice again. This gives nice "half matchstick" slices! :)
- Add cut beats to thickened mixture and stir to combine.
- Add salt and continue to heat to warm through.
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