Homemade Paleo Pickled Beets

A really cool twist on pickled beets, easy and delicious!

Ingredients

  • 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

  1. Preheat oven to 375ºF.
  2. Place beets in a glass pan in a single layer. Drizzle with coconut oil and season with salt and pepper.
  3. Cover with foil and bake for 1.5 hours, until tender. Remove from oven and set aside until cool enough to handle.
  4. Peel cool beets using rubber or latex gloves and paper towel and coarsely dice. Transfer diced beets to a clean, 1-quart canning jar.
  5. Combine vinegar, water and honey in a glass measuring cup. Whisk until honey has dissolved. Season to taste with salt and pepper.
  6. Pour pickling liquid over beets in jar (you may have a little left over), cover and refrigerate.

  7. 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.

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