Pickled Beets
  • 2 pound beets
  • ½ of a red onion, cut into strips
  • ¼ teaspoon salt
  • ⅓ cup sugar
  • ½ cup apple cider vinegar
  • ¾ cup of water
  • olive oil to coat the beets
  1. Preheat oven to 400 degrees
  2. Wash the beets and trim the stems t.
  3. Lightly brush the beets with olive oil and wrap each in aluminum foil and place on a baking sheet. Roast for 45 to 55 minutes (time will vary depending on the size of the beets).
  4. The beets are ready when a fork is inserted into the center and it comes out cleanly.
  5. Allow the beets to cool enough so they can be handled. Unwrap the foil and using a paper towel gently rub the beets to remove the skin.
  6. Cut the beets into the desired shape and set aside.
  7. In a sauce pan combine vinegar, salt, sugar, and water. Simmer until all the sugar is completely dissolved.
  8. In glass jars with tight fitting lids layer the cut beets and sliced onions.
  9. Pour the liquid over the beets and onions.
  10. Cover tightly with lid and place in the refrigerator for 5 day prior to eating. Pickled beets will keep in the refrigerator for up to 1 month.
Recipe by What's Mary Doing at https://whatsmarydoing.com/roasted-pickled-beets/