Trim greens and root ends ...

Share story

Makes 1 quart

– 5 medium Golden beets

– 1 bay leaf

– ½ teaspoon whole coriander seeds

Unlimited Digital Access. $1 for 4 weeks.

– ½ teaspoon yellow mustard seeds

– ½ teaspoon whole allspice

– ¼ teaspoon whole cloves

– 1/8 teaspoon crushed red pepper flakes

– 2/3 cup white balsamic vinegar

– ½ cup water

– ¼ cup granulated sugar

– ½ teaspoon kosher salt

1. Trim greens and root ends from beets. Put into a large saucepan and cover with water. Cover and bring to a boil. Reduce heat and simmer about 30 to 40 minutes or until tender. Drain and cool.

2. When cool enough to handle, peel beets and cut into ¼-inch thick rounds. Put into a nonreactive bowl with the bay leaf, coriander and mustard seeds, allspice, cloves and crushed pepper flakes.

3. Combine vinegar, water, sugar and salt in a medium saucepan. Bring to a boil, stirring to dissolve sugar. Pour over the beets, stirring gently. Cool, then cover and refrigerate overnight. The beets will keep 2 weeks in the refrigerator.

Data per ¼-cup serving:

Calories 32

Protein 0.39g

Fat 0.04g

Carbohydrates 7.78g

Sodium 50mg

Saturated fat 0.01g

Monounsaturated fat 0.01g

Polyunsaturated fat 0.02g

Cholesterol 0mg

Custom-curated news highlights, delivered weekday mornings.