roasted pickled beets


  • 6 Medium Red Beets, scrubbed and trimmed

  • 1 Cup red wine vinegar

  • 1/2 Cup sugar

  • 5 Whole peppercorns

  • 1 Cup water

  • 1 1/2 Teaspoon coarse salt

  • 8 whole cloves

  • 5 Whole peppercorns

  • 2 Pieces Star Anise, Broken

  • 1 Cinnamon Stick, broken in half




Make a foil pouch large enough to enclose the beets. Poke a few holes in the top to allow steam to escape.


When ready to cook, set the Z Grill to 350℉ and preheat, lid closed for 15 minutes.


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.


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.)


In the meantime, make the brine: Bring the vinegar, sugar, salt, and water to a boil in a small saucepan over high heat.


Put the cloves, peppercorns, star anise, and cinnamon in a clean lidded jar, such as a canning jar


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!