Recipes / Beets

Orange Pickled Beets

1 teaspoon orange zest
1/3 cup fresh orange juice
2 teaspoons canola oil
1 1/2 teaspoons Dijon mustard
1 1/4 teaspoons sugar
1/8 teaspoon allspice
1/4 teaspoon salt
Freshly ground black pepper, to taste
2 large beets (or equivalent), cooked and thinly sliced
3 large shallots, thinly sliced

Whisk zest, juice, oil, mustard, sugar, allspice, salt and pepper in a bowl until well-combined. Add beets and shallots; toss until vegetables are mixed and well-coated. Refrigerate at least 8 hours and up to 3 days before serving. To serve, mix well. Adjust seasoning. Serve chilled or at room temperature.

Makes 2 cups.

From “Chicago Tribune” August 7, 2005, courtesy of Abby Mandel.

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