As usual, I didn't have the proper ingredients, so I used balsamic vinegar instead of champagne vinegar. No coriander seeds, so extra pepper and whole garlic cloves smashed. Super easy and hopefully very delicious.
These sound very tasty indeed but I have never seen yellow beets before! I don't think thye would last for weeks in my refrigerator either. probably just a few days!
@grammyn I'm pretty sure I will consume them in a few days. Beets come in very rich colors. I found these at Publix. If you have a whole foods, there may be some. Red beets will work perfectly too. This was three beets total.
@maggiemae I'm pretty sure they can keep for a good while because it's just vinegar and some spices. Just keep it refrigerated and tightly stored. I had some this afternoon--heaven. Oh, the lightly colored beets have that wonderful flavor too, but I think they are not as pungent. I love all root veggies! I suspect I will finish these in a few days. I've never done beets raw like this--I always roast them. Next time I'll try with the proper vinegar--I imagine champagne vinegar is wonderful complement -- so far the balsamic is awesome.
