Monday, July 28, 2014

Roasted Pickled Beets

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Chris is obsessed with fresh beets, so I try to make them every time they're in season. Last time we made a trip to our local Farmer's Market, I was sure to grab a bundle just for him. Yes, making fresh beets can be messy, but it is so worth the purple finger stains!
I usually just roast beets and mix them with apple cider vinegar, but this past time I decided to try something new. I combined sugar, salt, cinnamon and cloves with the vinegar and then boiled the mixture to make a pickling juice. I then added it to a Mason jar with the beets and allowed it to sit for a day. The sweet flavors cut some of the acidity of the apple cider vinegar, which I really liked. There really isn't anything like fresh roasted beets. I highly recommend giving them a try. Enjoy!

Printable Recipe

  • 1 lb. beets, ends cut off 
  • 1/2 cup water
  • 1/2 cup apple cider vinegar
  • 1/4 cup sugar
  • 1/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 1/8 tsp. ground cloves
Preheat oven to 400 degrees F. Line a roasting pan with aluminum foil. Place the beets on the aluminum foil in the pan. Rub olive oil over the beets, and sprinkle with salt. Wrap the aluminum foil over the beets and roast for 1 to 2 hours, depending on the size of the beets and how old they are.

After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven and allow to cool for 15 minutes.

While beets are cooking, bring water, vinegar, sugar, salt, cinnamon and cloves to a rapid boil. Remove from heat.

After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard (be careful not to get the juice on your clothes!). Cut the beets into quarters or slivers.

Place cut up beets into mason jars and fill with brine. Allow to cool then place lids on and refrigerate.

Source: Adapted from The Cookery Wife

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