Looking to elevate your beet game? Our Spiced Pickled Beets are here to take you on a flavor journey. Roasting the beets before pickling not only softens them to perfection but also brings out a deeper, caramelized sweetness that infuses beautifully with apple cider vinegar, cloves, coriander, and cinnamon. The result is a vibrant, tangy, and subtly spiced beet that’s both delicious and versatile.
Say goodbye to bland, boiled beets and hello to a jar of goodness that will brighten up any dish. These pickled beets are not only easy to make but also store well in the refrigerator, making them a convenient addition to your culinary arsenal. Whether you're adding them to a salad or topping off a burger, this recipe is bound to become a favorite.
How to Use Spiced Pickled Beets
- Salads: Add a burst of color and flavor to your salads by tossing in a handful of spiced pickled beet chunks. They pair wonderfully with goat cheese, walnuts, and a light vinaigrette.
- Sandwiches and Wraps: Elevate your sandwiches and wraps by adding a few pieces of pickled beets. They provide a sweet and tangy contrast to savory meats and creamy spreads.
- Charcuterie Boards: Impress your guests by including spiced pickled beets on your charcuterie boards. Their vibrant hue and unique flavor make them a standout addition alongside cheeses, cured meats, and olives.
- Burgers: Top your burgers with spiced pickled beets for an unexpected twist. Their tanginess cuts through the richness of the meat, adding a refreshing crunch.
- Side Dish: Serve these pickled beets as a side dish to roasted meats or grilled fish. They add a delightful zing that complements the main course beautifully.
Spiced Pickled Beets
- 1 pint-sized mason jar with lid
- 1/2 lb of beets (red or gold)
- 3/4 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 tbsp salt
- 1/4 tsp black peppercorns
- 1/4 tsp whole coriander seed
- 6 whole cloves
- 1 small cinnamon stick
- Preheat your oven to 400°F. Scrub the outsides of the beets thoroughly to remove any dirt. Wrap all of the beets together in a large piece of aluminum foil and place them on a baking sheet. Roast the beets in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork. Once roasted, allow the beets to cool slightly, then peel them if desired, and cut into chunks.
- In a medium saucepan, combine the apple cider vinegar, water, sugar, and salt. Stir until the sugar and salt are completely dissolved. Add the black peppercorns, coriander seed, cloves, and cinnamon stick to the mixture. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes to let the spices infuse.
- Pack the beet chunks tightly into a sterilized pint-sized mason jar Use a funnel to pour the hot pickling brine over the beets, ensuring all the spices make it into the jar. Leave about 1/2 inch of headspace at the top of the jar.
- Wipe the rim of the jar with a clean cloth to ensure a good seal. Place the lid on the jar and screw on the band until fingertip tight. Allow the jar to cool to room temperature. Once cooled, refrigerate the spiced pickled beets for at least 24 hours to develop the flavors. For best results, let them sit for 3-5 days before consuming.
