Serve these beets as part of a picnic platter or relish tray, or use them in sandwiches or salads. 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.

　　

Ingredients

makes 1 quart

　　5 or 6 medium red beets (about 1 1/2 pounds without greens), tails and about 1 inch of stems left intact

　　1/2 cup thinly sliced, peeled fresh ginger (about 1 1/2 ounces)

　　1 1/2 cups rice wine vinegar

　　1/4 cup plus 1 tablespoon sugar

　　1 teaspoon coarse salt

　　

Step 1

Prepare an ice-water bath; set aside. Cover the beets with cold water by 2 inches in a large saucepan. Bring to a boil; reduce heat. Simmer the beets until tender when pierced with the tip of a knife, about 30 minutes. Transfer the beets with a slotted spoon to the ice-water bath. Discard the cooking liquid. Trim the beets, and rub off the skins with paper towels, or peel the beets with a paring knife. Cut the beets into very thin rounds; transfer to a large bowl.

　　

Step 2

Bring the ginger, vinegar, sugar, and salt to a boil in a medium saucepan, stirring until the sugar is dissolved. Pour the liquid over the beets; stir. Let stand until completely cool, at least 1 hour. Transfer to an airtight container, and refrigerate up to 1 month.

　　

Fit to Eat Recipe

Step 3

Per serving (1/2 cup)

　　

Step 4

Calories: 91

　　

Step 5

Fat: 0g

　　

Step 6

Cholesterol: 0mg

　　

Step 7

Carbohydrate: 33g

　　

Step 8

Sodium: 309mg

　　

Step 9

Protein: 1g

　　

Step 10

Fiber: 3g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.