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Originally published Wednesday, August 17, 2005 at 12:00 AM

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Recipe: Pickled Golden Beets with White Balsamic Syrup

Trim greens and root ends ...

Makes 1 quart

- 5 medium Golden beets

- 1 bay leaf

- ½ teaspoon whole coriander seeds

- ½ teaspoon yellow mustard seeds

- ½ teaspoon whole allspice

- ¼ teaspoon whole cloves

- 1/8 teaspoon crushed red pepper flakes

- 2/3 cup white balsamic vinegar

- ½ cup water

- ¼ cup granulated sugar

- ½ teaspoon kosher salt

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1. Trim greens and root ends from beets. Put into a large saucepan and cover with water. Cover and bring to a boil. Reduce heat and simmer about 30 to 40 minutes or until tender. Drain and cool.

2. When cool enough to handle, peel beets and cut into ¼-inch thick rounds. Put into a nonreactive bowl with the bay leaf, coriander and mustard seeds, allspice, cloves and crushed pepper flakes.

3. Combine vinegar, water, sugar and salt in a medium saucepan. Bring to a boil, stirring to dissolve sugar. Pour over the beets, stirring gently. Cool, then cover and refrigerate overnight. The beets will keep 2 weeks in the refrigerator.

Data per ¼-cup serving:

Calories 32

Protein 0.39g

Fat 0.04g

Carbohydrates 7.78g

Sodium 50mg

Saturated fat 0.01g

Monounsaturated fat 0.01g

Polyunsaturated fat 0.02g

Cholesterol 0mg

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