Quick Pickled Beets


These pickled beets are ready in a snap after you have cooked the beets. Heather prefers to pressure cook hers, but roasted will also be delicious. This is one of the first things Heather learned to make as a little girl! Now she often cooks a lot of beets at once, and then pickles some. They'll keep in the fridge for a week.

2# beets, cooked, peeled, and cut into wedges
1/4 c minced scallions

1 Tbsp honey
2 Tbsp oil
3 Tbsp vinegar
1/2 tsp salt
fresh black pepper

Whisk together the dressing ingredients in a small sauce pan and heat gently. Toss with the warm beets and the scallions. Chill before serving. Even better the next day.

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