Rosé and Raspberry Pickled Beets

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Rosé and Raspberry Pickled BeetsRecipe
Photo: Johnny Miller; Styling: Sarah Smart
Serves 8 (serving size: about 1/3 cup)


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1 pound Chioggia beets or red beets (about 2)
1 tablespoon whole black peppercorns
4 thyme sprigs
1 1/2 cups fresh raspberries
1 1/2 cups dry rosé wine
3/4 cup sugar
1/3 cup red wine vinegar
2 teaspoons kosher salt


Hands-on: 12 Minutes
Total: 8 Hours, 12 Minutes

1. Preheat oven to 425°.

2. Leave root and 1 inch stem on beets; scrub with a brush. 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. Drain and cool. Peel beets; cut into 1-inch wedges. Place beets in a large heatproof glass jar or bowl with peppercorns and thyme.

3. 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. Pour hot raspberry liquid over beet mixture; cover and chill at least 8 hours or overnight.

Created date

April 2013

Nutritional Information

Calories 37
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1 g
Carbohydrate 7.8 g
Fiber 1.8 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 92 mg
Calcium 11 mg