Pickled Beets With Orange And Rosemary

Submitted by: admin on April 2, 2020

Makes About 2 Quarts

Ingredients

4 pounds beets, trimmed
2⁄3 cup red wine
1⁄2 cup sweet vermouth
1⁄4 cup cider vinegar
1⁄4 cup honey or brown sugar
1 teaspoon whole cloves
1 (3-inch) stick ground cinnamon
1 sprig fresh rosemary
2 orange slices, seeds removed
Salt and pepper

Instructions

  1. Fit large saucepan with steamer basket. Add water, keeping level below basket. Place beets in basket, bring water to boil, cover, and steam beets over high heat until they can be easily poked with paring knife, 30 to 45 minutes. Remove beets using tongs, cool slightly, and remove skins. Place beets in medium bowl.
  2. In a medium saucepan, bring wine, vermouth, vinegar, honey, cloves, cinnamon, rosemary, and orange slices to boil, then reduce heat and simmer to blend flavors, about 3 minutes. Season with salt and pepper to taste, then pour mixture over beets. Cool to room temperature, cover, and refrigerate until ready to serve. (Pickled beets can be refrigerated for up to 1 month.)

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