I’ll be the first to admit that pickled beets are pretty much day 1, item 1 in the beet agenda. But good gracious, they are good. And easy! And they just get tastier and tastier by the day. I’ve got round 2 of these baking in the oven as I type. This time it’s going to be a mixture of turnips, beets, and radishes. Take note that these are not preserved pickles – they are not canned for the long haul, only stored in mason jars, or whatever you have handy. So they will only last a couple weeks. They’re really good for just eating as a snack, but my favorite use for them was on salads. I would make a salad of greens, blackberries, and some pickled beets. Then I’d pour a little of the pickling vinegar on the salad along with some olive oil to create a makeshift vinaigrette. Delish! Though I will warn you that this delicious salad is also shockingly pink, it definitely attracted the notice of a few coworkers, which then resulted in a long conversation about the joy of pickled beets.
Pickled Beets and Radishes
1 lb total of a mix of medium beets and radishes, leaves removed, about 1″ of stem remaining
Drizzle of olive oil
Rosemary sprig, or 1 t dried rosemary leaves
1 c apple cider vinegar
1 1/2 t Kosher Salt
1/2 c sugar
1 c water
Preheat the oven to 400 degrees. Arrange the beets and radishes on a large square of sturdy aluminum foil. Drizzle with olive oil and add the sprig of rosemary. Crimp the foil around the beets to make a little package that will not leak. You may have to add a second layer of foil if necessary. Roast in the preheated oven for about 40 minutes, or until fork tender.
Meanwhile, combine the vinegar, salt, sugar, and water in a small sauce pan. Bring to a boil, then remove from heat and set aside.
When the beets are roasted and cool enough to handle, remove the skin by rubbing them with a paper towel. The skin should just peel right off. Slice the beets and radishes into 1/4″ slices. Arrange them in layers in a quart sized mason jar, or two small pint sized jars. Pour the vinegar mixture over the beets. Tightly lid the jars and refrigerate for 3-5 days before eating.