Ingredients:

• 1 pounds beets (about 3 regular size beets), washed and scrubbed, ends removed

For the Pickling Liquid:

• 1/2 cup apple cider vinegar

• 1/2 cup water

• 2 tablespoons honey

• salt and freshly ground black pepper

Instructions

1. Preheat oven to 375ºF.

2. Place beets in a lidded baking dish or foil packet placed on a rimmed baking sheet.

3. Cover and bake for 60 minutes or until tender. Remove from oven and set aside until cool enough to handle.

4. Combine vinegar, water and honey in a clean 1-quart jar. Whisk until honey dissolves. Season to taste with salt and pepper.

5. Peel cooled beets and dice into 1” cubes. Transfer diced beets to the jar with pickling liquid.

6. Cover and refrigerate for several hours or overnight before eating. Serve over salads or eat them as is!

Nutrition:

Beets contain betalain - the pigment that gives them their signature red (or yellow) color. Betalain is known for its antioxidant, anti-inflammatory, and detoxifying benefits. Beets are also a great source of dietary fiber and folate.

Tip:

The easiest way to peel oven roasted beets is with a towel (one that you don’t mind staining) or paper towel. Simply place the towel on the roasted, cooled beet, apply a bit of pressure, and the skin will slide right off.

Find ingredients for this recipe at Growing Places Indy's Winter Farmers' Market this Saturday (12/23) from 9 a.m. to 12:30 p.m. at the Circle City Industrial Complex!

Vendors will include: Farming Engineers, Freedom Valley Farm, Full Hand Farm, Mad Farmers Collective, Norman Mullet Farm, Redwine Family Farm