Fresh beets are first roasted, peeled, and cut into wedges, then pickled for up to 2 days in a vinegar-and-dill-flavored brine. Serve garnished with fresh dill and crème fraîche.
- Yields: 6 to 8 servings
- Difficulty: Easy
- Total: 1 hr 25 mins, plus at least 1 day for pickling
- Active: 25 mins
- 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
- Crème fraîche, for serving
- Chopped fresh dill, for serving
- Preheat the oven to 400°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). Drizzle the beets with olive oil and sprinkle with salt and pepper. Cover the dish tightly with aluminum foil. Bake just until tender, about 30 minutes to 1 hour.
- Carefully remove the foil and let them sit until cool enough to handle. Peel and the beets. Cut them into thick wedges and place in a heatproof bowl.
- In a saucepan, bring the vinegar, water, sugar, salt, and dill weed to a boil. Pour the mixture over the beet wedges. Set aside to cool completely. Cover the bowl and refrigerate for 1–2 days.
- Serve, garnished with fresh dill and crème fraîche.