Pickled Beets

I love beets and I especially love them pickled. Even more than eating beets I love roasting and pickling them. The process couldn’t be easier or more rewarding. Pickle Red or Yellow Beets but remember to not roast or jar together as the red color will overtake the yellow.

Once done they can be stored in the refrigerator for several weeks. Use them as a side dish or in the Roasted Beets, Fennel and Orange Salad.

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Pickled Beets

Roasted Beet Salad

Makes 2 Quart Jars

10-12 Medium Sized Roasted Beets (Yellow or Red), Cooled, Peeled and Sliced

½         Red Onion, Thinly Sliced into Rings

4          Cups Apple Cider Vinegar or White Balsamic Vinegar

1          Cup Granulated Sugar

1          Teaspoon Coarse Sea Salt

½         Teaspoon Freshly Ground Black Pepper

Place sliced beets and onion rings into a large bowl. Combine the vinegar and sugar in a separate bowl and stir until the sugar is completely dissolved. Add the salt and pepper. Pour the mixture over the beets and gently toss to combine. Let the beets stand in the bowl for 30 minutes.

Transfer the beets to jars, loosely packed, and pour the liquid over the beets to cover completely.

Cover with lids and refrigerate. Beets will last at least several weeks as long as they are covered with the liquid.