Low Iodine Honey-Spiced Pickled Beets

Total time3 hr 10 min

Prep time20 min

Cook time50 min

4.6

(6)

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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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