Sweet and Sour Pickled Beets: Roasting beets intensifies their flavor, brings out their earthy sweetness, and makes their peels as easy to peel. Roasted beets are particularly delicious in beets salads. We start with fresh beets just in from the garden with their greens still on. Cut off the greens and reserve them for another use.
Preparation – Sweet and Sour Pickled Beets
Rinse any dirt or debris from the beets. Some beets may need to be scrubbed. Put beets on a large piece of aluminum foil and preheat the oven to 375. Drizzle the beets with some olive oil before roasting. For even roasting of the beets, fold the foil over them and crimp the sides closed.
Roast beets until tender. The amount of time this will take will vary depending on the size of the beets, how many there are, and how fresh the beets are as fresher beets cook up faster. For smaller beets, start checking them for tenderness at about 25 minutes. Larger and older beets can take up to an hour.
Remove beets from oven when tender. Let sit until cool enough to handle. You can then slip off their skins. You may want to wear some gloves as red beets can stain your fingers and anything else they contact. Serve peeled roasted beets as-is, with a drizzle of olive oil and a sprinkle of salt. Or slice and use them in salads. But for pickling try this:
- 3 pounds roasted beets
- 1/2 cup apple cider vinegar
- 1/2 cup white sugar
- 6 whole cloves
- 1 pinch ground cinnamon
- 1 pinch salt
- Slice the beets into ¼ inch slices. In a saucepan combine vinegar, sugar, cloves, cinnamon and salt. Stir to dissolve the sugar and bring to a boil. Simmer over medium heat for 5 minutes. Add the beets and simmer for 5 more minutes. Transfer the beets to a jar. Pour the liquid over them to cover. Cover and cool to room temperature. Refrigerate until serving.
Chef David Darugh https://www.bestchefsamerica.com/