Pickled Baked Beets

serves 4-6
Recipe from Andrew Schloss

These pickled beets can be either baked or microwaved. If you have leftovers, try using them in a Russian-style herring and potato salad.

This recipe is part of Andrew Schloss's Sunday Dinners.

instructions

1. Preheat oven to 350F. Trim and scrub the beets. Do not cut or peel them. Place in a baking pan large enough to hold the beets in a single layer without touching. Add the water, cover tightly with foil or a lid, and bake for 2 hours, or until easily pierced with a fork. (Or, wrap each beet in plastic wrap, place on a microwave-safe dish, and microwave at full power for 25 minutes, turning the plate 3 times if your microwave does not have a carousel. Let cool for several minutes, then remove the plastic.)

2. Cut off both end of each beet and slip off the skins with your fingers. Cut each beet into quarters and each quarter into thin slices. Combine the sugar and cider vinegar in a small pan and bring to a simmer, stirring once or twice. Pour over the sliced beets, toss, add a sprinkling of salt and serve.