Quick Pickled Beets

Servings: 2-4

Notes:  I make sure to sterilize a canning jar to store the beets.  They will stain a lot of other types of dishes.

Ingredients:
4-5 beets
1/4 cup cider vinegar
1 tablespoon sugar
1 tablespoon oil plus enough to coat each beet.
1/2 teaspoon dry mustard
Salt and pepper, to taste

Canning Jar
Foil


Instructions:
Remove the greens and scrub the beets to remove dirt.

Rub the outside of the beets with olive oil and wrap them in a foil packet.  Roast them in the oven at 400 degrees for approximately one hour or until they are easily pierced with a fork.  Let the beets cool completely.

Once the beets are cooled, peel the skin.  This should come of easily with your hands.  Quarter or slice the beets.  

Make the brine solution by combining the vinegar, sugar, olive oil, and dry mustard.  Whisk the ingredients together.  Interestingly, the dry mustard not only adds flavor, it helps to emulsify the brine.  Add salt and pepper to taste.  Combine the beets and brine together in a canning jar and marinate at room temperature for at least 30 minutes.