Pickled Beets
The tender and earthy beets, soaked in a tangy brine, create a delightful balance of flavors.
Yield: 8 servings
Materials
- 1 lb beets (oven-roasted: see note)
- 3/4 cup hot water
- 2 tsp sugar
- 1 tsp salt
- 1/2 cup white vinegar
Instructions
- Slice the roasted beets into bite sized pieces. Add to a mason jar.
- Dissolve the salt and sugar in the hot water. Add the vinegar and stir to combine. Pour the liquid over the beets in the mason jar and seal.
- Refrigerate for at least a half hour and enjoy!
Notes
You can read all about how to oven roast beets here: https://simplejoy.com/how-to-roast-beets/