Habanero and Honey Vinegar Pickled Heirloom Beets

2 lbs. small to medium sized beets, scrubbed, washed, and trimmed
1 Tbsp. Robust Extra Virgin Olive Oil
2 c. Habanero and Honey Vinegar (approx.)

Preheat the oven to 375 F. Line a baking sheet with aluminum foil. Wash and scrub the beets thoroughly. Place the whole beets onto the baking sheet and enclose the beets with another sheet of foil. Roast the beets for approximately an hour, depending on size. If using large beets, it may take up to 2 hours for the beets to roast.

Check to see if they're done by piercing the beet with a paring knife. If it slides into the center of the beet with little resistance, the beets are done.

Allow the beets to cool and then slip off the skins. You can also use a paring knife to help peel them.

Cut the beets into 1 inch wedges, circles, or crinkle cut. Place the beets into a glass jar with a lid and cover with 2 cups of Habanero and Honey Vinegar or enough vinegar to just cover. Refrigerate the beets for 24 hours, and enjoy

Substitutes: Honey Pepper Vinegar can be substituted with many other options including Sicilian Lemon or Honey Ginger White Balsamics. Experiment to see what you like best!

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