Roasted Pickled Beets
By Traeger Kitchen
Beets have made their way to the top of the super-food list, roast and brine them to bring out the sweet, natural flavors. Once you taste these smoke-infused beets, your taste buds will be rockin' through the very last morsel.
Prep Time
5 Days
Cook Time
1 Hours
Pellets
Maple
Ingredients
Number of people serving
8
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 6 Medium | Red Beets, scrubbed and trimmed |
| 1 Cup | red wine vinegar |
| 1/2 Cup | sugar |
| 10 Whole | peppercorns |
| 1 Cup | water |
| 1 1/2 Teaspoon | coarse salt |
| 8 | whole cloves |
| 2 Pieces | Star Anise, Broken |
| 1 | cinnamon stick, broken in half |
Step
1
Make a foil pouch large enough to enclose the beets. Poke a few holes in the top to allow steam to escape.
2
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
3
Roast the beets until they are tender, 50 to 60 minutes. Carefully remove the foil and allow the beets to cool until they can be comfortably handled.
350 ˚F / 177 ˚C
01:00
4
Slip the skins off with your fingers. (You may wish to wear latex gloves to avoid staining your hands.) Cut the beets into quarters or slices. (Candy cane beets are especially pretty when sliced.)
5
In the meantime, make the brine: Bring the vinegar, sugar, salt, and water to a boil in a small saucepan over high heat.
6
Put the cloves, peppercorns, star anise, and cinnamon in a clean lidded jar, such as a canning jar
7
Add the beets to the jar. Pour the hot brine over the beets. Put the lid on the jar. Cool the beets to room temperature, then refrigerate for 3 to 5 days before serving. Enjoy!
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