Quick Pickled Beets

Ingredients

• 2 pounds red beets (trimmed and washed)
• olive oil (for drizzling)
• salt and freshly ground black pepper
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 2 to 4 tablespoons honey
• salt and freshly ground black pepper

Instructions

1. 1

   Preheat oven to 375ºF. (See recipe notes for other cooking options)

2. 2

   Place beets in a deep, lidded baking dish (or foil packet placed on a rimmed baking sheet) in a single layer. Drizzle with olive oil and season with salt and pepper.

3. 3

   Cover and bake for 60 to 90 minutes, until tender. Remove from oven and set aside until cool enough to handle.

4. 4

   Peel cool beets (a paper towel makes this very easy) and coarsely dice. Transfer diced beets to a clean, 1-quart canning jar.

5. 5

   Combine vinegar, water and honey in a 2-cup glass pitcher. Whisk until honey has dissolved. Season to taste with salt and pepper.

6. 6

   Pour pickling liquid over beets in jar (you may have a little left over), cover and refrigerate.

7. 7

   Refrigerate for several hours or overnight before eating - the longer they marinate, the stronger the beets will taste.