Beet PicklesServes: 10 | Serving Size: 2 TablespoonsIngredients:

• 4 small beets, rinsed but not peeled
• 1/4 red onion, peeled
• 2 cups water
• 4 tablespoons red wine vinegar
• 2 bay leaves
• Dash of salt

Directions:

1. Slice the beets and onion on a mandolin — they should be very thin. Place them in a pot and then add water, vinegar, bay leaves, and a dash of salt.
2. Bring the mixture to a boil, then reduce it to a simmer. Cover the pan and cook for 5 to 8 minutes or until the beets are crisp-tender.
3. Remove from heat. Serve hot or chill overnight and serve cold the next day.

Nutrition Information:

• Serves 10. Each serving has 15 calories, 0 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 43 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g sugars, and 1 g protein.
• Each serving also has 0% vitamin A, 3% vitamin C, 0% calcium and 0% iron.

Chef’s Tips:

1. If you don’t have a mandolin, simply slice the beets as thinly as you can. If you do this, know that you may need to simmer your beet mixture for a bit longer in order for the beets to reach the perfect crisp-tender phase.
2. These pickles are the perfect sides or toppings for sandwiches. They’re also amazing when tossed into a salad.
3. Beet juices can stain, so use caution when preparing these vegetables.

Handout: