Pickled Beets

6
1 large
​
1 cup
​1 t
½ t
¼ t
½ cup
​1 cup

medium beets
red onion, sliced thin
​
red wine vinegar
​salt
ground cinnamon
​ground cloves
sugar
water

• Peel and half the beets. Coat them lightly with olive oil, salt, and pepper and roast them in a slightly open foil packet at 400 until soft, about 30 to 60 minutes.
• Let beets cool and slice or chop them to your liking.
• Layer beets in large container with onions.
• Boil 2nd set to melt sugar, pour over beets, and refrigerate for 3 to 7 days before eating. Press beets down so that they are covered by the liquid. I needed, add more liquid 50:50 red wine vinegar and water.
• Beets will last for weeks.
• Source: Modified from Food Network

Category:  American                                                                                                                                              Modified 5/3/20