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“Cooking Light, OCTOBER 2008”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil.
  2. Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly.
  3. Trim off beet roots; rub off skins. Thinly slice beets; place in a large bowl.
  4. Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns, and bay leaves.
  5. Pour vinegar mixture over beets; cover and chill. Discard bay leaves.

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