Ingredients
- 4-5 Medium Beets
- Non-Stick Cooking Spray
- 1/3 cup Apple Cider Vinegar
- 1/3 Cup Light Brown Sugar
- 1 Small Cinnamon Stick About a 2 inch long piece
- 4 Cloves
- 1 Tsp. Mustard Seed
- 1 Tsp. Coriander Seed
- 1/2 Tsp. Peppercorns
Servings:
Instructions
- Preheat oven to 400 degrees Wash the beets well and dry. Lay on a sheet of foil that has been lightly coated with non-stick spray. Roast in oven for 45 minutes to an hour. The beets should feel tender when pierced with a knife. Remove from oven and allow to cool enough to be handled.
- Peel the beets and slice 1/4 inch thick. Place in glass jar or zip top bag and set aside. You can prepare the liquid while the beets are roasting.
- Combine the remaining ingredients in a small saucepan. Bring to a boil over medium heat. Reduce heat and simmer for 5 minutes or so. Remove from heat and allow to steep for 30 minutes or so.
- Strain the liquid and pour it over the beets. Seal the jar or bag and marinate in refrigerator at least overnight and up to 3 days. Serve as part of a relish tray, in a salad, or as a side dish.
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