Name: Pickled Rainbow Beets
Yield: 3 servings
Ingredients: 2 cups white sugar; 10 lbs fresh small beets (, stems removed); 4 cups white vinegar; ¼ cup whole cloves; 1 tbsp pickling salt; crumbled goat cheese (, for serving); dill (, for serving); microgreens (, for serving); Lekker Rosé

Pickled Rainbow Beets

Servings

3servings

Servings

3servings

Ingredients

2cups white sugar
10lbs fresh small beets, stems removed
4cups white vinegar
¼cup whole cloves
1tbsp pickling salt
crumbled goat cheese, for serving
dill, for serving
microgreens, for serving

Wine Pairing

Lekker Rosé

Instructions

PLACE beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters.
DRAIN reserving 2 cups of the beet water, cool and peel.
STERILIZE jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
COMBINE the sugar, beet water, vinegar and pickling salt in a large saucepan.
BRING to a rapid boil.
POUR the hot brine over the beets in the jars, and seal lids.
PLACE a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars.
POUR in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
PLACE the beets on a plate, dress with crumbed goat cheese, dill and microgreens. Serve.

Recipe Notes

This recipe is from our Return to South Africa issue. Want more? Sign up for Wine Awesomeness now and get 6 bottles of South African wine, tasting notes and recipe pairings ($110 value) for $37.50!