A really cool twist on pickled beets, easy and delicious!
Ingredients
- 5 poundsbeetstrimmed and washed
- Coconut oil for drizzling
- salt and freshly ground black pepper
- 1 C Apple cider vinegar
- 1.5 C water
- 1 to 2 tbsp honey
- salt and freshly ground black pepper
- Sprig of dill

Instructions
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Preheat oven to 375ºF.
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Place beets in a glass pan in a single layer. Drizzle with coconut oil and season with salt and pepper.
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Cover with foil and bake for 1.5 hours, until tender. Remove from oven and set aside until cool enough to handle.
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Peel cool beets using rubber or latex gloves and paper towel and coarsely dice. Transfer diced beets to a clean, 1-quart canning jar.
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Combine vinegar, water and honey in a glass measuring cup. Whisk until honey has dissolved. Season to taste with salt and pepper.
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Pour pickling liquid over beets in jar (you may have a little left over), cover and refrigerate.
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Refrigerate for several hours or overnight before eating – the longer you wait, the better the beets will taste!
The beets will last in the fridge for up to 3 weeks.