Rosemary Garlic Pickled Beets
Servings: 6–8
Ingredients
• 8 medium fresh beets
• 1 cup red wine vinegar
• ½ cup water
• 2 tablespoons honey (or sugar-free sweetener)
• 3 garlic cloves, lightly crushed
• 2 fresh rosemary sprigs
• 1 teaspoon whole black peppercorns
• ½ teaspoon fennel seeds
• ½ teaspoon sea salt
• 1 teaspoon lemon zest
Directions
- Wash the beets thoroughly and trim the stems, leaving about 1 inch attached.
- Place the beets in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for 30–35 minutes, or until fork-tender.
- Drain the beets and let them cool. Peel off the skins and cut into slices or wedges.
- In a saucepan, combine the red wine vinegar, water, honey, garlic, rosemary, peppercorns, fennel seeds, sea salt, and lemon zest.
- Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 minutes to infuse the flavours.
- Arrange the beets in a clean glass jar or container and pour the hot pickling liquid over them, ensuring the beets are fully submerged.
- Let cool completely before covering and refrigerating for at least 12 hours.
- Serve chilled and store refrigerated for up to 2 weeks.
Serving Suggestions: Pair with grilled lamb, roast chicken, sharp cheddar, goat cheese, or add to mixed green salads and grain bowls for a savoury, herb-infused side dish.