These beets add tang and luscious colour to burgers and salads. They also taste great when served on their own or as part of a charcuterie board.
- Prep time 10 minutes
- Total time 25 hours
Ingredients
Method
In saucepan, cover beets with cold water; bring to boil over medium-high heat. Cook until tender, about 30 minutes. Drain.
Transfer beets to bowl of ice water to chill; let cool enough to handle. Peel beets; using mandoline, thinly slice. Place beets and thyme in wide-mouth 3-cup canning jar.
In small saucepan, bring vinegar, sugar, mustard seeds, peppercorns, salt and 2/3 cup water to boil; cook, stirring occasionally, until sugar is dissolved, about 2 minutes. Immediately pour into jar. Let cool completely; cover and refrigerate for at least 24 hours before serving.
Makes about 2 cups.
Nutritional facts Per 1/4 cup: about
- Fibre 1 g
- Sodium 57 mg
- Sugars 7 g
- Calories 29
- Potassium 66 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 7 g
%RDI
- Iron 1
- Folate 8
- Vitamin C 2
