Pickled Beets

Source: Barbara Pistrang

4-5 beets

1/4 cup cider vinegar

1 T sugar

1 T olive oil

1/2 tsp. dry mustard

salt and pepper

Remove greens from beets; save for future use or discard. Scrub beets, put in a pot and cover with water. Bring to a boil and simmer for about 20 minutes until tender. A fork easily inserted into the beets will tell you if the beets are done or not.

Drain the beets, rinsing them in cold water. Use your fingers to slip the peels off the beets. The peels should come off easily. Discard the peels. Slice the beets.

Make the vinaigrette by combining the cider vinegar, sugar, olive oil and dry mustard. Whisk the ingredients together with a fork. Adjust to taste. Add salt and pepper to taste. Combine vinaigrette with the beets and allow to marinate for a half hour at room temperature. Refrigerate before serving if desired.

Note: The next day, we found that the leftovers tasted more vinegary, so I added a little more sugar before serving them.