Red Wine Poached Pickled Beets

I had about 2 1/2 pounds of beets and a half opened bottle of red wine. So I thought of Red Wine Poached Pickled Beets. The wine gives the beets a better flavor than just being pickled and I didn’t use the best wine either. I just threw my pan of beets in the oven with all the liquid but if you prefer you can do the beets on the stove top. The beets came out with subtle complex flavors this way. Far better than a standard beet pickling. They didn’t really come out winey just more complex with subtle flavors. I presented the beets with toasted pistachios and a cream cheese rose that I piped. I’m thinking that if I did this again maybe toasted spiced walnuts and basil flavored cream cheese would be a really good choice too. OH and don’t use yellow beets….they react with aluminum.

Ingredients for about 10 servings

2 1/2 lbs beets – scrubbed

1 3/4 cup white vinegar

1 3/4 cup red wine

2 cups sugar

1 Tablespoon kosher salt

Directions

Set the oven to 350 degrees F.

Put the beets in a large pan. Cut the beets in half or quarters if needed….

Add all the ingredients and cover the pan tightly with foil. After two hours remove the pan from the oven.

When the beets are cool enough to handle the skins should slip off.

Put the beets in some sort of storage dish and add back the beet liquid. If you desire some onions you can add very thinly sliced onions too. Chill over night and serve.

With extra beet liquid you can make winey pickled eggs too…They really only a need a day but I left mine in for a week before I used them in a salmon salad lavash wrap with saffron pickles.

Salmon Salad with winey pickled eggs and saffron pickles

Red Wine Poached Beets

This was very easy and these beets are better than plain pickled beets. They have a little more going on with them….

The Forking Truth