I love just about any pickle imaginable. I even enjoy the notion of pickled beets, but rarely have I had a pickled beet that made me swoon… until now.
This is an easy recipe and it draws its unique, and addictive flavor from marrying the inherent earthiness of beets with the spicy-sweet tang of hand crafted Honey-Serrano vinegar.
That being said, you could substitute the Honey-Serrano vinegar with many other options including Champagne, White Balsamic, Sicilian Lemon Balsamic or Honey-Ginger Balsamic. Experiment and see what you like best. Below, please find my recipe for Honey-Serrano Pickled Beets.
- 2 lbs. small to medium sized beets, scrubbed, washed, and trimmed
- 1 tablespoon high polyphenol extra virgin olive oil
- Approximately 2 cups Honey-Serrano vinegar
Preheat the oven to 375. Line a baking sheet with aluminum foil. Wash and scrub the beets thoroughly. Place the whole beets on to the baking sheet and enclose the beets with another sheet of foil. Roast the beets for approximately an hour, depending on size. If using large beets, it may take up to 2 hours for the beets to roast. Check to see if they’re done by piercing the beet with a paring knife. If it slides into the center of the beet with little resistance, the beets are done.
Allow the beets to cool and then slip off the skins. You can also use a paring knife to help peel them. Cut the beets in to 1″ wedges, circles, or crinkle cut. Place the beets into a glass jar with a lid and cover with 2 cups of honey-serrano vinegar or enough vinegar to just cover. Refrigerate the beets for 24 hours, and enjoy.