She Strengthens

Sweet and Sour Beet Delight

A Flavorful Twist on a Classic Recipe

When it comes to beet recipes, simplicity is often the key to unlocking their natural sweetness. This sweet and sour beet delight takes the humble root vegetable to new heights with a tangy vinegar-and-dill-flavored brine.

Preparation is Key

To start, preheat your oven to 400°F (200°C). Next, place 2 pounds of medium beets (red, golden, or a mix) in an 8-inch square baking dish, adding just enough water to cover the bottom. Drizzle with olive oil, sprinkle with kosher salt and freshly ground black pepper, and cover with aluminum foil. Bake for 30 minutes to 1 hour, or until tender.

Let the Beets Cool and Unwind

Once the beets are cooked, carefully remove the foil and let them cool until they’re easy to handle. Peel and cut them into thick wedges, then place them in a heatproof bowl.

The Brine: A Perfect Balance of Sweet and Sour

In a saucepan, combine 1 cup of white vinegar, 1/2 cup of water, 1/4 cup of sugar, 2 teaspoons of kosher salt, and 1 teaspoon of dried dill weed. Bring the mixture to a boil, then pour it over the beet wedges. Let it cool completely, cover, and refrigerate for 1-2 days.

The Finishing Touches

To serve, garnish with chopped fresh dill and a dollop of crème fraîche. This sweet and sour beet delight yields 6-8 servings and can be prepared in just 1 hour and 25 minutes, plus at least 1 day for pickling.

Ingredients:

• 2 pounds medium beets (red, golden, or a mix)
• Olive oil
• Kosher salt and freshly ground black pepper
• 1 cup white vinegar
• 1/2 cup water
• 1/4 cup sugar
• 2 teaspoons kosher salt
• 1 teaspoon dried dill weed
• Crème fraîche, for serving
• Chopped fresh dill, for serving