Rose Murray's Quick Pickled Beets

Ingredients

• 12 small beets
• 1/4 cup red wine vinegar
• 1 teaspoon Dijon mustard
• 1 pinch salt
• 1 pinch white sugar
• 1 pinch cinnamon
• 1 pinch allspice
• 1 pinch black pepper
• 1/4 cup olive oil

Directions

1. 1

   Preheat oven to 375F.

2. 2

   Wash the beets well and remove all but one inch of stem and tails; place in a shallow pan and pour in water to come up about 1/4 inch.

3. 3

   Cover pan with foil and bake in preheated oven for about 35 minutes, or until beets are tender when you pierce them with a knife.

4. 4

   Old beets will take longer than newer beets, and bigger beets will, of course, take longer to become tender than smaller beets.

5. 5

   Drain cooked beets, let cool until you can touch them, then slip off the skins and into quarter-inch rounds and place in a serving bowl.

6. 6

   In a small mixing bowl, whisk together the remaining ingredients except the oil, then slowly whisk in the oil; pour over beets and toss gently.

7. 7

   It's recommended the beets be refrigerated before serving.