Pickled Beets

Ingredients

• 1 bunch beets
• 1/4 cup cider vinegar
• 1 tablespoon sugar
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon dry mustard
• Salt and pepper

Directions

1. Trim the greens from the beets and set them aside for another use. Scrub the beets well so there’s no grit left on the skins.
2. For the boiling method, put the beets in a medium saucepan and add enough water to cover them by about an inch. Set the pan over high heat and bring it to a boil, then reduce the heat so the water simmers steadily for 35 to 45 minutes, depending on the size of the beets, until a fork slides in easily.
3. For the roasting method, coat the beets with olive oil and wrap them in foil. They can all go into the same packet, rather than being wrapped one by one. Roast them in a 400 degrees F oven for an hour, or until they’re tender when pierced with a fork. Cool them until you can handle them comfortably.
4. If you boiled the beets, pour off the water and rinse them under cold water. Rub the skins away with your fingers; they should slip off without much trouble. Throw away the peels, then cut the beets into quarters or slices.
5. Make the vinaigrette by mixing the cider vinegar, sugar, olive oil, and dry mustard. Beat it together with a fork; the dry mustard helps the dressing come together. Taste and adjust as needed, then season with salt and pepper. Toss the beets with the vinaigrette in a bowl and leave them at room temperature to marinate for a half hour.