DIY Pickled Roasted Beets + IGTV Video on How to Make Them!
Recipe
DIY Pickled Roasted Beets + IGTV Video on How to Make Them!
You have to TRY these Pickled Roasted Beets! They are sooo good + they will last up to 2 months in your fridge. I talk about them in this video!
Here is the recipe below, it’s based on the Pickled Beets Recipe in the Saltie Cookbook.
If you have any questions, send me a DM on Instagram at @chefcarlacontreras
Eat Well,
xo Chef Carla
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Ingredients:
(yields makes 1 large jar full. You can 1/2 this recipe to make less)
2 bunches of beets (I used striped beets)
1 tsp sea salt
2 TBS olive oil
1 cup water
1 cup red wine vinegar
1 Tbs maple syrup
1 tsp mustard seeds
1 tsp fennel seeds
2 star anise
Instructions:
Preheat the oven to 400°F.
Cut the top and bottom off the beets.
Put the beets in a roasting pan. I use parchment paper, for easy clean up.
Fill the pan with enough water to cover the bottom of the beets.
Drizzle with the olive oil and sprinkle with salt.
Bake for about an hour until the beets are tender (you can easily pierce with a knife).
Let the beets cool and then peel them and cut in 1/4’s. Place in a glass jar with a lid.
Mix the 1 cup of water, red wine vinegar, maple syrup, mustard seeds, fennel seeds and star anise. Pour over the beets.
Place beets in the fridge for up to 2 months. You can also do this with red onions (you don’t have to cook the onions, just slice them.)
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