Polish Pickled Beets

fort lauderdale personal chef

Pickled Beets

Serves up to 8

3 cups/1.124 pounds/510g/6 medium beets, roasted and peeled*
1 tablespoon/15ml fresh grated horseradish
8 whole cloves 
2 cups/500ml white vinegar
1 tablespoon/15 sugar
2 teaspoons/10ml YaDa Chef Maya Natural Sea Salt

In a large glass bowl or baking dish layer the beets with horseradish and cloves.  Boil vinegar with sugar and salt stirring to dissolve.  Pour over the beets, cover for 24 hours. 

* make it simple and use canned beets

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