Ingredients
Directions
Preheat oven to 400 degrees F.
Wash and scrub the beets well, but leave them whole. If they still have the leaves intact, remove them but leave the knobby end intact on the beet. Tear off enough parchment paper and aluminum foil to wrap the entire beet. Wrap the beets in parchment paper first then wrap the foil around the parchment paper so that the beet is not in contact with the aluminum. Place the beets on a baking sheet (to prevent potential dripping on your oven) and bake for one hour.
To check the beets’ doneness, carefully open the foil and parchment wrap (it’ll be steamy) and pierce with a fork to see if they’re tender. If so, they’re done! If not, then wrap them again and place them back in the oven for 10–15 minutes before rechecking their doneness. Once the beets are tender, let them cool 10–15 minutes, then trim off the root ends and rub off the skins. They should remove easily, but, if not, gently use a vegetable peeler.
Dice the beets into ½-inch cubes. You should get about 2 cups of diced beets.
Add apple cider vinegar, water, maple syrup and salt, if using, to a 32-ounce mason jar. Place a lid on the jar and shake well to mix ingredients.
Add the cubed beets to the brine and shake again.
Place in the refrigerator overnight or up to 48 hours before enjoying.
Chef's Notes
Substitutions
Use red wine or balsamic vinegar in place of the apple cider vinegar.
Sugar-free
Omit the maple syrup or use date paste in its place.
Prep Ahead
Make the beets ahead of time and store them in an airtight container in the refrigerator for 2–3 days before adding them to the brine.
Add more delicious nutrition
Add herbs to the brine, such as fresh oregano, rosemary or thyme.
Add spices to the brine like shaved ginger or turmeric.
Add sliced garlic or shallots.
Storage
Pickled beets will stay good in the mason jar or airtight container in the refrigerator for up to 4 weeks.
Ingredients
Directions
Preheat oven to 400 degrees F.
Wash and scrub the beets well, but leave them whole. If they still have the leaves intact, remove them but leave the knobby end intact on the beet. Tear off enough parchment paper and aluminum foil to wrap the entire beet. Wrap the beets in parchment paper first then wrap the foil around the parchment paper so that the beet is not in contact with the aluminum. Place the beets on a baking sheet (to prevent potential dripping on your oven) and bake for one hour.
To check the beets’ doneness, carefully open the foil and parchment wrap (it’ll be steamy) and pierce with a fork to see if they’re tender. If so, they’re done! If not, then wrap them again and place them back in the oven for 10–15 minutes before rechecking their doneness. Once the beets are tender, let them cool 10–15 minutes, then trim off the root ends and rub off the skins. They should remove easily, but, if not, gently use a vegetable peeler.
Dice the beets into ½-inch cubes. You should get about 2 cups of diced beets.
Add apple cider vinegar, water, maple syrup and salt, if using, to a 32-ounce mason jar. Place a lid on the jar and shake well to mix ingredients.
Add the cubed beets to the brine and shake again.
Place in the refrigerator overnight or up to 48 hours before enjoying.
