Spiced Pickled Beets Recipe
I love beets. Ever since I was a kid I’ve loved them. I used to eat pickled beets with a fork right out of the can. That’s right, a can. My mother may have made some during her canning phase, but I mostly remember eating them from cheap, generic cans. So delicious.
Usually I have some beets rolling around in the back of the fridge, or in a drawer somewhere. In colder seasons I would roast them, or steam them and toss with walnuts, Gorgonzola and balsamic vinegar for a rich and decadent salad. But lately in the summer heat I’ve been craving some cool pickled beets to top off some simple salad greens.
This is about as easy as it gets, with a good balance of sweet and sour and just a smidgen of tangy clove and allspice essence to bring it home. If you’re looking for a bit more bang for your beet, try adding tarragon, some red chili flakes or layer in some sliced red onions. You really can’t go wrong.
- 8 medium fresh beets
- 1 Tbsp olive oil
- 1 cup white wine vinegar
- ½ cup sugar
- 1 ½ tsp whole cloves
- 1 tsp whole allspice
- 1 ½ tsp salt
- Preheat oven to 350°.
- Trim greens off of beets. Clean and pat dry, toss with olive oil and wrap in aluminum foil.
- Roast until easily pierced with a skewer or knife, about 45 minutes to one hour.
- Allow to cool. Remove skin under running water and then slice ¼-inch rounds.
- In a small saucepan, combine remaining ingredients.
- Bring to a boil.
- In a large, non-reactive jar or bowl combine sauce with beets.
- Refrigerate at least for one hour or overnight.