Rosé And Raspberry Pickled Beets – a delicious recipe with beets, whole black peppercorns, thyme, fresh raspberries, rose wine, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 425u00b0.
2
Leave root and 1 inch stem on beets; scrub with a brush. Place beets in an 8-inch square glass or ceramic baking dish; add water to a depth of 2 inches. Cover with foil; bake at 425u00b0 for 50 minutes or until just tender. Drain and cool. Peel beets; cut into 1-inch wedges. Place beets in a large heatproof glass jar or bowl with peppercorns and thyme.
3
Combine raspberries and remaining ingredients in a medium saucepan. Bring to a simmer; cook 4 minutes, stirring occasionally, until sugar dissolves and raspberries begin to break down. Strain raspberry mixture through a fine sieve over a bowl; discard solids. Pour hot raspberry liquid over beet mixture; cover and chill at least 8 hours or overnight.
4
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5
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6
.
251
kcal
Calories
2
g
Fat
62
g
Carbs
6
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound Chioggia beets or red beets (about 2), 1 tablespoon whole black peppercorns, 4 thyme sprigs, 1 1/2 cups fresh raspberries, and more.
Yes, Rosé And Raspberry Pickled Beets 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.
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