Vegan Pickled Beets
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Learn more →Ingredients
6 servings
For the beets
- 2 lb medium beets (about 4–5 beets), scrubbed
- 1 tbsp olive oil
For the brine
- 1 cup apple cider vinegar
- ½ cup water
- ⅓ cup organic cane sugar
- 1 tsp kosher salt
- ½ tsp whole black peppercorns
- 3 whole cloves
- 1 cinnamon stick
- 2 bay leaves
Instructions
- 1
Heat the oven to 400°F (205°C). Place the scrubbed beets in a baking dish, drizzle with the olive oil, and add 2 tablespoons of water to the dish. Cover tightly with foil and roast for 45–55 minutes, until a paring knife slides into the center of the largest beet with no resistance.
- 2
Remove the beets from the oven and let them cool, still covered, for 10 minutes. Once cool enough to handle, rub the skins off with a paper towel or your hands — they should slip off easily. Trim the stem and root ends, then slice the beets into 1/4-inch rounds or cut into wedges.
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