Rosé and Raspberry Pickled Beets

Photo: Johnny Miller; Styling: Sarah Smart

Yield: Serves 8 (serving size: about 1/3 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 12 Minutes
Total: 8 Hours, 12 Minutes

Nutritional Information

Amount per serving
  • Calories: 37
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 1g
  • Carbohydrate: 7.8g
  • Fiber: 1.8g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 92mg
  • Calcium: 11mg

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

Preparation

  1. 1. Preheat oven to 425°.
  2. 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. 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.
Note:

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.

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