This is the first year I’m attempting to grow beets and I can’t wait to see what we get. I love beets, always have. My daughter also loves beets and we have them quite often. Until my beets are ready, I’ve picked up a couple bunches so I can make pickled beets. This recipe is super easy and there’s no canning required.
2-3 lbs of beets
1 cup white vinegar
1 cup water
1 cup sugar
Preheat oven to 400 degrees. Cut the tops off the beets and then wrap them in aluminum foil. Place the bundles on a baking sheet and roast until fork tender. The time needed to roast really depends on how big or small your beets are. This last batch took about 45 minutes since they were on the larger size. Unwrap and allow to cool.
While wearing gloves (you’ll thank me), remove the skin. You should be easily be able to rub it off. Cut the beets to the size you prefer and place in a container. In a small saucepan, bring the vinegar, water and sugar to a boil and cook until the sugar is completely dissolved. Pour over the cooked beets and place in the container in the refrigerator. Allow to cool and pickle for at least 24 hours before enjoying. You can also reduce or increase the sugar depending on how sweet you like your beets.