Eosinophilic Esophagitis Friendly Vegan Pickled Beets

Total time3 hr 5 min

Prep time15 min

Cook time50 min

4.5

(11)

Eosinophilic Esophagitis Friendly Vegan Pickled Beets

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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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