By Traeger Kitchen
These roasted pickled beets can’t be beat thanks to our signature smoke and heat. We’re kicking this off by roasting candy cane beets until tender, then slicing and brining for three to five days before serving.
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|6 Medium||beets, preferably candy cane beets, stem ends trimmed|
|1 Cup||high-quality red wine vinegar|
|1/2 Cup||Sugar, or honey|
|1 1/2 Teaspoon||kosher salt|
|2 Pieces||star anise|
|1 Stick||cinnamon stick, broken in half|
When ready to cook, set the Traeger temperature to 350˚F and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
Make a foil pouch large enough to enclose the beets. Poke a few holes in the top to allow steam to escape.
6 Medium beets, preferably candy cane beets, stem ends trimmed
Place the foil pouch directly on the grill grates. Close the lid and roast the beets until they are tender, 50-60 minutes.
350 ˚F / 177 ˚C
Remove the beets from the grill. Carefully remove the foil and allow the beets to cool until they can be comfortably handled.
Wearing gloves to avoid staining your hands, remove the skins and discard. Cut the beets into quarters or slices. Candy cane beets are especially pretty when sliced.
Make the pickling brine. In a small saucepan over high heat, add the vinegar, sugar, salt, and water, and bring to a boil. Stir until the sugar and salt has dissolved, then remove from heat.
1 Cup high-quality red wine vinegar
1/2 Cup Sugar, or honey
1 1/2 Teaspoon kosher salt
1 Cup water
In a clean jar with a lid, or canning jar, add the cloves, peppercorns, star anise, and cinnamon, then add the beets. Pour the hot brine over the beets then put the lid on the jar.
8 whole cloves
5 whole peppercorns
2 Pieces star anise
1 Stick cinnamon stick, broken in half
Cool the beets to room temperature, then refrigerate for 3-5 days before serving. Enjoy!
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