Honey-Spiced Pickled Beets
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Learn more →Ingredients
6 servings
- 2 lb medium beets (about 6), scrubbed
- 1 tbsp olive oil
- ½ tsp salt, divided
For the brine
- 1 cup apple cider vinegar
- ½ cup water
- 3 tbsp honey
- 1 tsp fresh ginger, peeled and finely grated
- ¼ tsp ground ceylon cinnamon
- ¼ tsp ground turmeric
- 2 strips orange zest (each about 2 inches long) (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the scrubbed beets on a large baking sheet, drizzle with the olive oil, and sprinkle with 1/4 tsp of the salt. Wrap the beets loosely in aluminum foil, sealing the edges to form a packet.
- 2
Roast the foil packet on the baking sheet for 45–55 minutes, until a paring knife slides into the largest beet with no resistance. Open the foil carefully and let the beets cool until comfortable to handle, about 15 minutes.
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