Roasted beets marinated in a tangy brine. |
Ingredients
- 2 pounds beets (about 2 bunches)
- 1 tablespoon olive oil
Pickling Liquid
- ½ cup apple cider or white vinegar
- ½ cup water
- 2-4 tablespoons honey*
- ¼ teaspoon salt
Instructions
- Preheat oven to 375 F. Prepare beets by washing and trimming the green tops.
- Arrange beets in a single layer on a rimmed baking sheet or in an oven-safe casserole dish. Drizzle with olive oil.
- Cover with foil and bake for 60–90 minutes until tender. Remove from oven and allow to cool.
- Peel cooled beets by rubbing the skins off with a paper towel, then chop into bite-sized pieces. Transfer chopped beets to a clean, 1-quart container with a lid.
- Combine salt, water, vinegar, and honey or sugar, then whisk until the salt and the sugar or honey fully dissolves. Taste the pickling liquid and adjust amounts of salt, vinegar, and honey or sugar to taste.
- Pour pickling liquid over the beets to fully cover (you may have a little left over). Apply lid and refrigerate.
- Allow flavors to combine for at least 6 hours before serving — the longer you wait, the more flavorful the beets will become!
Notes
*Avoid giving honey to children under the age of one. 3-6 tablespoons of sugar may be used in place of honey.
Nutrition
Serving: 0.5 cup