Fresh beets are blanched, peeled, and then marinated in vinaigrette that has been sweetened with dill. Fantastic in the summer, when the farmer’s market has beets and dill available!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 bunch beets, trimmed, leaving 1 inch of stems attached
- ½ cup distilled white vinegar
- ¼ cup white sugar
- 1 tablespoon chopped fresh dill
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
Instructions
- Place the beets into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beets are tender when pierced with a fork, 20 to 30 minutes. Drain and allow to steam dry until cool enough to handle. While the beets are boiling, whisk together the vinegar and sugar until the sugar has dissolved; set aside.
- Once cool enough to handle, remove the skins from the beets and cut the tops off. Cut the beets into cubes or wedges, and add to the vinegar mixture. Season with the dill, clove, and allspice; toss until coated. Cover the bowl, and refrigerate the beets overnight before serving.
Reviews
They were delicious! I did add sliced onion (small) and 2 sliced boiled eggs.
I just really, REALLY wish people writing recipes would not use language like “a bunch of beets”. If I get “a bunch of beets” from my CSA it weighs around 1.5 pounds with the stalks, and ends up around pound after removing stalks. My grocery store has a “bunch of beets” that is more like 1/2 pound after removing stalks. What is so hard with just saying something like “approximately 10 ounces of beets that you put into the pot???? I used a lot less sugar, about the called for amounts of allspice, 1/2 tablespoon of whole cloves and added around 1/2 tablespoon of grated fresh ginger. It was pretty good, but I have no idea if I had the same ratio of the hero of the dish …. beets to spices because I have no idea what the author intended by saying “a bunch of beets”. After peeling and trimming my beets after cooking, removing the tops and peeling, I had 14 ounces (400 grams) of cooked and cleaned beets, or perhaps 1 1/4 cups of cut up beets. That really wasn’t that hard to come up with that, but is really useful for my cooking notes for next time I work with this recipe. And this was good enough to work with it again …. I just need to refer to my notes and not this recipe.
Really good once you add about 1/2 the spices. I also add a pinch of cinnamon and since I didn’t have normal vinegar I used rice wine vinegar
Yum. I didn’t have cloves but turned out delicious with organic gold beets
These were good. I added less sugar, knowing I could add more if needed and liked it with 1/2 the amount written.I also used whole allspice berries and cloves. Quite tasty! Thank you for the recipe.
Easy & delicious. Just what I was looking for!
This is delicious! My husband wants me to make it all the time!
I enjoyed this dish, so did many family members at our BBQ. I will make this again. I did add less suger than it called for.
Plech! Too sweet. I wouldn’t make this again and I love pickled beets and fresh dill.
The cloves & allspice were overpowering. I will try it again with 1/2 the recommended amount.