Ingredients
2 lbs fresh medium beets, washed and trimmed
1 cup apple cider vinegar
1 cup water
1/2 cup granulated sugar
1 tsp salt
1 tsp whole black peppercorns
1 cinnamon stick or 2 whole cloves (optional)
Instructions
1. Boil the Beets: Place whole beets in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for 30–40 minutes until fork-tender. Drain, let cool slightly, then slip the skins off using your hands or a paper towel. Slice into 1/4-inch rounds or bite-sized wedges.
2. Make the Brine: In a saucepan, combine cider vinegar, water, sugar, salt, peppercorns, and spices. Bring to a simmer over medium heat, stirring until sugar dissolves.
3. Assemble: Pack the sliced beets into clean glass jars. Pour the hot brine over the beets, ensuring they are fully submerged.
4. Chill: Let cool to room temperature, seal with lids, and refrigerate for at least 24 hours before serving. Keeps in the fridge for up to 3 weeks.
Pickled Beet & Goat Cheese Salad
Ingredients
1 cup pickled beets, drained and sliced
4 cups fresh arugula or mixed baby greens
3 oz goat cheese (chèvre), crumbled
1/3 cup candied or toasted walnuts
Dressing: 2 tbsp olive oil, 1 tbsp pickled beet brine, 1 tsp Dijon mustard, salt & pepper to taste
Instructions
1. Combine arugula, pickled beets, and candied walnuts in a large bowl.
2. Whisk together olive oil, reserved beet brine, Dijon mustard, salt, and pepper.
3. Toss the salad gently with the dressing, top with crumbled goat cheese, and serve immediately.
Sweet & Tangy Pickled Eggs with Beets
Ingredients
6 hard-boiled eggs, peeled
1 jar (15 oz) pickled beets with liquid (or 1 batch homemade brine + beets)
1/2 cup apple cider vinegar
1/4 cup brown sugar
Instructions
1. Mix the pickled beet liquid, cider vinegar, and brown sugar in a saucepan; heat gently until sugar dissolves.
2. Place peeled hard-boiled eggs and beets into a quart glass jar.
3. Pour warm brine over the eggs and beets. Seal and refrigerate for at least 48 hours (the longer they sit, the deeper pink the eggs become).