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Rosé and Raspberry Pickled Beets

Photo: Johnny Miller; Styling: Sarah Smart
Hands-on time 12 mins
Total time 8 hrs, 12 mins
Yield Serves 8 (serving size: about 1/3 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.