Roasted Refrigerator Pickled Beets

Roasted Refrigerator Pickled Beets

Ingredients:

2 medium beets, 1/2 cup cider vinegar, 1/2 cup water, 2 and 1/2 tablespoons sugar 1/2 teaspoon salt, Spice Pack (1/8 teaspoon dry mustard, whole peppercorns, 1/8 teaspoon, 1 crumbled bay leaf)

Directions:

Preheat oven to 400 degrees Line a baking sheet with foil Individually wrap each beet loosely with foil and transfer them to the baking sheet Roast until you can easily slide a skewer or knife into the center without resistance (usually about an hour for medium sized beets) Let cool for about 15 minutes and then trim the stem and root ends. Use a paper towel to rub off the skins and then slice or grate thinly Combine the vinegar, water, sugar, and spice pack and bring to a boil in a small sauce pan stirring until the sugar dissolves, simmer for a few minutes and then take off the heat and allow to cool, Add beets to a clean glass jar or other container with a tight fitting lid and pour in the liquid covering all the beets. Cover and set aside until completely cooled and then transfer to the refrigerator, Let sit overnight and then ENJOY!

Notes:

I have made these both raw and roasted, I like them raw the best for salad toppings, and roasted for quick snacks and sides to dinner.