Scandinavian-style pickled roasted beets with a kick!
12-16 ounces small to medium-sized beets
Extra virgin olive oil for drizzling
1 cup distilled white vinegar
1 cup water
1/4 cup sugar
1 teaspoon fine salt
5 allspice berries
10 juniper berries
1 bay leaf
1/2 teaspoon dried chile flakes
Remove beets from oven and open pouch. Let cool before handling. Once the beets are cool enough to work with, rub the skin off with a paper towel and slice into 1/2 inch thick wedges. Transfer to a quart sized mason jar.
Meanwhile, heat remaining ingredients over medium-low heat until simmering and sugar has dissolved. Pour mixture into the jar with the beets. Allow to cool at room temperature. Cover and place in the fridge. Consume beets within two weeks.
Keywords: beets, pickled beets, roasted beets, Scandinavian, Nordic, Swedish