Rosé and Raspberry Pickled Beets

Name: Rosé and Raspberry Pickled Beets
Prep time: 8 h 12 min
Cook time: 8 h 12 min
Total time: 8 h 12 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams Chioggia beets or red beets (about 2); 1 Tbsp whole black peppercorns; 2 teaspoons kosher salt; 355 milliliters fresh raspberries; 79 milliliters red wine vinegar; 177 milliliters sugar; 4 thyme sprigs; 355 milliliters dry rosé wine

Rosé and Raspberry Pickled Beets might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 153 calories, 1g of protein, and 0g of fat per serving. This recipe serves 8. Head to the store and pick up thyme sprigs, raspberries, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 8 hours and 12 minutes.

Instructions

Preheat oven to 42

Equipment you will use

Oven

Leave root and 1 inch stem on beets; scrub with a brush.

Ingredients you will need

Beet

Place beets in an 8-inch square glass or ceramic baking dish; add water to a depth of 2 inches. Cover with foil; bake at 425 for 50 minutes or until just tender.

Ingredients you will need

Beet

Water

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Baking Pan

Oven

Aluminum Foil

Drain and cool. Peel beets; cut into 1-inch wedges.

Ingredients you will need

Beet

Place beets in a large heatproof glass jar or bowl with peppercorns and thyme.

Ingredients you will need

Peppercorns

Beet

Thyme

Equipment you will use

Bowl

Combine raspberries and remaining ingredients in a medium saucepan. Bring to a simmer; cook 4 minutes, stirring occasionally, until sugar dissolves and raspberries begin to break down. Strain raspberry mixture through a fine sieve over a bowl; discard solids.

Ingredients you will need

Raspberries