You may also like
Categories:Viewed: 31 - Published at: 2 years ago
Ingredients
- 5 or 6 medium red beets (about 1 1/2 pounds without greens), tails and about 1 inch of stems left intact
- 1/2 cup thinly sliced, peeled fresh ginger (about 1 1/2 ounces)
- 1 1/2 cups rice wine vinegar
- 1/4 cup plus 1 tablespoon sugar
- 1 teaspoon coarse salt
Method
- Prepare an ice-water bath; set aside.
- Cover the beets with cold water by 2 inches in a large saucepan.
- Bring to a boil; reduce heat.
- Simmer the beets until tender when pierced with the tip of a knife, about 30 minutes.
- Transfer the beets with a slotted spoon to the ice-water bath.
- Discard the cooking liquid.
- Trim the beets, and rub off the skins with paper towels, or peel the beets with a paring knife.
- Cut the beets into very thin rounds; transfer to a large bowl.
- Bring the ginger, vinegar, sugar, and salt to a boil in a medium saucepan, stirring until the sugar is dissolved.
- Pour the liquid over the beets; stir.
- Let stand until completely cool, at least 1 hour.
- Transfer to an airtight container, and refrigerate up to 1 month.
- Per serving (1/2 cup)
- Calories: 91
- Fat: 0g
- Cholesterol: 0mg
- Carbohydrate: 33g
- Sodium: 309mg
- Protein: 1g
- Fiber: 3g
