Author Adapted recipe by Pam - For the Love of Cooking / Original by Plating Pixels
Equipment
Small Baking Sheet
Saucepan
Small jars
Ingredients
3medium beets, red or yellow
1½tspolive oil, divided
¾cupvinegar
¾cupwater
2tbspsugar
½tbspblack peppercorns
1½tspcoarse kosher salt
2smallbay leaves
Instructions
Preheat the oven to 400 degrees.
Wash and scrub the beets very well. Place each beet on a small square of foil then drizzle with a bit of olive oil. Wrap tightly in foil then place on a small baking sheet.
Roast in the oven for 45 minutes. Remove from the oven and allow to cool for 10 minutes before removing the foil. Peel the beets and discard the skin. Cut the beets in half and slice them into moon shapes.
Place the beet slices in clean mason jars.
In a small saucepan over medium-high heat, add the vinegar, water, sugar, peppercorns, kosher salt, and bay leaves then bring to a boil.
Pour the mixture over the beets until completely submerged. Tightly seal the jars with lids and let them cool to room temperature. Place the jars in the refrigerator for 3-5 days then serve.