Red Pepper and Onion Pickled Beets

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We had some leftover beets from the ghost pepper burgers and refuse to let anything go to waste in the CP test kitchen. Of course, we went spicy with these beets, which proved to be a perfect pairing with the cauliflower burger.

Yield 1 (16-ounce) jar
Zest Factor Hot
Prep Time overnight
Cook Time 30 minutes

4 beets, trimmed and peeled
2/3 cup water
1/3 cup white vinegar
2 tablespoons sugar
2 tablespoons red pepper flakes
2 teaspoons salt
½ sweet onion, julienned

1. Add the beets to a pot of salted water and bring to a boil. Simmer for 15–20 minutes, or until tender. Drain and set aside to cool. Once cool, thinly slice and place in a mason jar.
2. In a separate sauce pot, add the remaining ingredients and bring to a boil. Simmer for 5 minutes.
3. Pour the hot marinade over the beets and let cool to room temperature.
4. Seal with a lid and allow to marinate in the fridge overnight prior to serving. Store in the fridge for up to two weeks.

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