Quick-Pickled Beets With Rosemary & Cinnamon | Sweet & Aromatic

Quick-Pickled Beets With Rosemary And Cinnamon

By

Test Kitchen

•

Summer 2023

Roasted beets pickled with aromatic rosemary and cinnamon, offering a sweet and tangy flavor perfect as a side or salad topping.

Recipe Information

Total Time:

Yield:

1 quart

Ingredients

6 to 8 medium red beets (about 1 pound total), trimmed

2 (3-inch) cinnamon sticks

2 sprigs fresh rosemary

1 cup water

1 cup red wine vinegar

2 tablespoons granulated sugar

1 tablespoon coarse kosher salt

Directions

Preheat oven to 400°F. Scrub beets; wrap each beet individually in foil. Place in a rimmed baking pan. Roast for 30 to 35 minutes or until fork-tender. Unwrap and cool completely. Peel and cut into wedges.
Place beets, cinnamon sticks and rosemary in a clean 1-quart jar; set aside.
In a small saucepan, stir together water, vinegar, sugar and salt. Bring to a boil; reduce heat to medium. Simmer, uncovered, for 2 to 3 minutes or until sugar and salt dissolve, stirring often.
Pour hot vinegar mixture over beets in jar. Cool to room temperature. Cover and refrigerate at least 2 hours before serving. Store in the refrigerator up to 1 week.

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