Ginger Pickled Beets

Directions

1. 1
   Prepare an ice-water bath; set aside.
2. 2
   Cover the beets with cold water by 2 inches in a large saucepan.
3. 3
   Bring to a boil; reduce heat.
4. 4
   Simmer the beets until tender when pierced with the tip of a knife, about 30 minutes.
5. 5
   Transfer the beets with a slotted spoon to the ice-water bath.
6. 6
   Discard the cooking liquid.
7. 7
   Trim the beets, and rub off the skins with paper towels, or peel the beets with a paring knife.
8. 8
   Cut the beets into very thin rounds; transfer to a large bowl.
9. 9
   Bring the ginger, vinegar, sugar, and salt to a boil in a medium saucepan, stirring until the sugar is dissolved.
10. 10
    Pour the liquid over the beets; stir.
11. 11
    Let stand until completely cool, at least 1 hour.
12. 12
    Transfer to an airtight container, and refrigerate up to 1 month.
13. 13
    Per serving (1/2 cup)
14. 14
    Calories: 91
15. 15
    Fat: 0g
16. 16
    Cholesterol: 0mg
17. 17
    Carbohydrate: 33g
18. 18
    Sodium: 309mg
19. 19
    Protein: 1g
20. 20
    Fiber: 3g