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Asian-inspired pickled beets are soaked in ginger-charged vinegar. Serve these beets as part of a picnic platter or relish tray, or use them in sandwiches or salads.

Source: Martha Stewart Living, June 2004
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Ingredients

Directions

Cook's Notes

Golden beets work as nicely as red ones. Leaving beet tails and an inch or so of the stems intact helps minimize the loss of color (as well as flavor and nutrients) during cooking. Trim and peel the beets after they've been boiled; the skins will come off easily. Transfer to an airtight container, and refrigerate up to 1 month.

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