Here’s the honest truth. I always thought I hated beets. I feel like I’ve been trying them for years trying to convince myself that I liked them. They never really tasted like much of anything to me.
My husband loves beets and I feel like I’ve been depriving him all these years by not cooking beets. The wife guilt kicked in this year and I decided to plant beets in my garden this year. That way, if they grew, I would figure out something to do with them, and if they didn’t grow, no big deal.
I finally felt confident to pick them and I’m so happy I did. They were smaller than I thought they would be, but I knew right away what I wanted to do with them. Pickle them. Really, because my husband loves anything pickled.
Pickling is pretty easy, so I already knew how to pickle them, I just needed to decide how to cook them. Many people choose to boil their beets, but I try to keep the boiling to a minimum to keep all of the vitamins and minerals intact. I decided to roast them. I did this for 2 reasons. It’s nutritious and I really wanted to try roasted beets. I’ve heard they taste amazing.
I just might be a beet convert. They were actually good. Trust me, I was a little apprehensive trying them and probably had a little squishy face when I tried that first one. Surprise, surprise. I have a feeling I’ll be roasting my beets from now on.
The pickling process can happen right away. I added the warm beets to a half pint mason jar and poured the warm vinegar over the top. Voila – easy pickled beets.
If you have someone in your life who loves pickled beets or you love them, this is a must make recipe this summer!
- 1 Pound Beets, leaves removed
- 1 Tablespoon extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 Tablespoons water
- 1 Tablespoon sugar
- 1/8 teaspoon table salt
- 1/8 teaspoon black peppercorns
- Preheat oven to 375°F
- Remove stems and leaves from beets and place on a large piece of foil
- Drizzle with oil and toss to coat and fold the foil up to make a pouch so the beets can steam
- Roast for 35-40 minutes
- Remove from oven and keep beets wrapped in foil for 10 minutes
- Open up beets to release steam and when beets are cool enough to touch, remove skins with paper towel or fingers
- Slice into 1/4″ coins and place in a half pint jar
- In a small saucepan over medium heat, add vinegar, sugar, water and salt
- Heat until sugar and salt dissolve
- Pour vinegar solution over beets and add peppercorns to the jar
- Seal and allow to rest in the refrigerator for at least 4 hours
- Keep refrigerated