Fresh Pickled Beet Melody

Name: Fresh Pickled Beet Melody
Total time: 1490
Yield: 12
Ingredients: 6 beets, stems removed; 4 large carrots, cut diagonally into 1 1/2-inch slices; 1 large onion, cut in half and thinly sliced; 1 ½ cups cider vinegar; ⅔ cup sugar; 2 teaspoons ground ginger; 2 teaspoons orange zest; 2 teaspoons dried dill; 1 ½ teaspoons sea salt; 1 teaspoon garlic powder; 1 teaspoon dry mustard; ¼ teaspoon freshly ground black pepper; ⅓ cup olive oil

Recipe by Ginger Hackley from allrecipes.com

Side Dish 25 Hr. 50 Mins.

Ingredients

12 servings

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6 beets, stems removed
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4 large carrots, cut diagonally into 1 1/2-inch slices
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1 large onion, cut in half and thinly sliced
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1 ½ cups cider vinegar
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⅔ cup sugar
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2 teaspoons ground ginger
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2 teaspoons orange zest

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2 teaspoons dried dill
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1 ½ teaspoons sea salt
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1 teaspoon garlic powder
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1 teaspoon dry mustard
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¼ teaspoon freshly ground black pepper
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⅓ cup olive oil

Instructions

Place whole beets in a pot and cover with water. Bring water to a boil, cover the pot, reduce heat to medium-low, and cook until beets are tender, about 30 minutes.
Place carrots in a microwave-safe dish and cook on high until firm but tender, about 6 minutes. Place carrots in a colander under cold water to stop the cooking process, 3 to 5 minutes. Remove peels and discard; cut beets into thin slices.
Whisk cider vinegar, sugar, ginger, orange zest, dill, sea salt, garlic powder, mustard, and black pepper together in a microwave-safe bowl until sugar and salt dissolve. Whisk oil into cider dressing mixture. Microwave dressing on high for 2 minutes; whisk again.
Combine beets, carrots, and onions together in a large container; pour dressing on top and mix well. Cover the container and refrigerate for at least 24 hours before serving.