Pickled Beets with Orange & Rosemary - Rachael Ray Every Day

Pickled Beets with Orange & Rosemary

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Pickled Beets with Orange & Rosemary
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Ingredients

  • 2 pounds beets, scrubbed and greens trimmed, leaving 1 inch of stem attached
  • 2 strips orange zest (each 1/2 inch by 2 inches)
  • 2 small sprigs rosemary
  • 2/3 cup fresh orange juice
  • 1/2 cup sugar
  • 1/2 cup white wine vinegar
  • 1 teaspoon kosher salt

Preparation

Preheat the oven to 400 degrees . Wrap each beet tightly in aluminum foil and roast until tender, 1 to 1 1/2 hours. Let cool, then peel and cut into bite-size pieces, discarding the stems.

Divide the orange zest and rosemary between 2 pint-size canning jars. Pack the beets tightly into the jars.

In a medium saucepan, bring the orange juice, sugar, white wine vinegar and salt to a boil, stirring until the sugar dissolves. Pour over the beets, making sure they're completely submerged. Screw on the lids. Let stand at room temperature 24 hours. Refrigerate at least 3 days before eating. (The pickles are best eaten within 10 days.)