How to Cook Beets

7. Pickled Beets

Add some vinegar and a few well-chosen spices to make pickled beets. Add to sandwiches, a relish tray, or fruit or vegetable salads. To pickle beets, clean them well and trim the tops to about one inch. Don’t peel the beets. Cover the beets with water in a Dutch oven. Bring to a boil. Reduce the heat and simmer with the cover on for about 25 to 30 minutes. The beets should be tender at this point. Remove from the water and cool. Peel the beets. Slice and set aside. In a saucepan, combine one cup of vinegar, ½ cup of sugar, 1 ½ teaspoon of whole cloves, 1 ½ teaspoon of whole allspice, and ½ teaspoon of salt. Boil the mixture for 5 minutes. Pour over the beets and refrigerate them for 1 hour. Drain before serving.