Pickeld Beets and Hakurei Turnips - Recipe

Pickled Beets and Hakurei Turnips

(Serves 4)

1 c. Baby Beets (about 16)
1 c. Hakurei Turnips (about 16)
1/2 c. Apple Cider Vinegar
1/4 c. Water
3 T. Sugar
1/4 tsp. Salt
1/2 tsp. ground Coriander

Cut off greens of both the beets and turnips.  Set aside for another use.  Using a small pairing knife, scrape the small roots off of the baby beets.  Rinse the beets and turnips and place in a bowl.  Mix the cider vinegar, water, sugar, salt, and coriander.  Stir until sugar is dissolved.  Pour over beets, cover, and marinate in the refrigerator overnight.

Serve in a salad of arugula, super greens, or spring mix.


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