Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Ginger Pickled Beets Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 quart Asian-inspired pickled beets are soaked in ginger-charged vinegar. Serve these beets as part of a picnicplatter or relish tray, or use them insandwiches or salads. Ingredients 5 or 6 medium red beets (about 1 1/2 pounds without greens), tails and about 1 inch of stems left intact ½ cup thinly sliced, peeled fresh ginger (about 1 ½ ounces) 1 ½ cups rice wine vinegar ¼ cup plus 1 tablespoon sugar 1 teaspoon coarse salt Directions Prepare an ice-water bath; set aside. Cover beets with cold water by 2 inches in a large saucepan. Bring to a boil; reduce heat. Simmer beets until tender when pierced with the tip of a knife, about 30 minutes. Transfer beets with a slotted spoon to ice-water bath. Discard cooking liquid. Trim beets and rub off skins with paper towels, or peel beets with a paring knife. Cut beets into very thin rounds; transfer to a large bowl. Bring ginger, vinegar, sugar, and salt to a boil in a medium saucepan, stirring until sugar is dissolved. Pour liquid over beets; stir. Let stand until completely cool, at least 1 hour. Cook's Notes Golden beetswork as nicely as red ones. Leavingbeet tails and an inch or so of thestems intact helps minimize the loss ofcolor (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. Rate it Print