Spanish Pickled Beets
These little dishes of Spanish Pickled Beets are meant to be served with wine or mixed drinks, and as a result are typically packed with flavor in order to compete with their liquid accompaniments.
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup olive oil
1/4 cup balsamic or red wine vinegar
2 tablespoons finely chopped onion
2 tablespoon chopped parsley
1 clove garlic, finely chopped
4 cups sliced, cooked beets (may use canned)
Combine all ingredients except the beets on a bowl and whisk to form an emulsion.
Add the beets and toss gently to coat the beets. Cover and marinate in the refrigerator for 24 to 48 hours, tossing occasionally.
Serve chilled or at room temperature.
Recipe makes about 1 quart.