Pickled Beets with Dill and Creme Fraiche Recipe Recipe

Name: Pickled Beets with Dill and Creme Fraiche Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds (about 6) medium beets (red or golden, or a mix), tops removed and washed well; Olive oil; Kosher salt and freshly ground black pepper; 1 cup white vinegar; 1/2 cup water; 1/4 cup sugar; 2 teaspoon kosher salt; 1 teaspoon dried dill weed; Creme fraiche, for serving; Chopped fresh dill, for serving

Servings: persons

2 pounds (about 6) medium beets (red or golden, or a mix), tops removed and washed well
Olive oil
Kosher salt and freshly ground black pepper
1 cup white vinegar
1/2 cup water
1/4 cup sugar
2 teaspoon kosher salt
1 teaspoon dried dill weed
Creme fraiche, for serving
Chopped fresh dill, for serving

1
Preheat the oven to 400 degrees F. Place the beets in an 8-inch square baking dish and add just enough water to cover the bottom of the dish (about 1/3 cup).
2
Drizzle the beets with olive oil and sprinkle with salt and pepper.
3
Cover the dish tightly with aluminum foil.
4
Bake just until tender, about 30 minutes to 1 hour.
5
Carefully remove the foil and let them sit until cool enough to handle.
6
Peel and the beets.
7
Cut them into thick wedges and place in a heatproof bowl.
8
In a saucepan, bring the vinegar, water, sugar, salt, and dill weed to a boil.
9
Pour the mixture over the beet wedges.
10
Set aside to cool completely.
11
Cover the bowl and refrigerate for 12 days.
12
Serve, garnished with fresh dill and creme fraiche.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds (about 6) medium beets (red or golden, or a mix), tops removed and washed well, Olive oil, Kosher salt and freshly ground black pepper, 1 cup white vinegar, and more.

Yes, Pickled Beets with Dill and Creme Fraiche Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Beets with Dill and Creme Fraiche Recipe

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