Prep 10 mins
Cook 20 mins
Food & Wine. Note overnight marination time. Make ahead! The beets can be refrigerated in their syrup for up to 1 week.
- 907.18 g medium beets
- 29.58 ml vegetable oil
- fresh ground pepper
- 473.18 ml cider vinegar
- 473.18 ml sugar
- 2 inch fresh ginger, peeled and thinly sliced
- 4 whole cloves
- 1 bay leaf
- 2.46 ml salt
- Preheat the oven to 325°. Put the beets in a large roasting pan. Drizzle with the oil and sprinkle with pepper.
- Cover with a sheet of parchment paper and then with a double thickness of foil, sealing tightly. Bake for 1 to 1 1/2 hours, or until the beets are tender when pierced. Remove from the oven and let cool, covered.
- Meanwhile, in a medium stainless steel saucepan, combine the vinegar, sugar, ginger, cloves, bay leaf and salt. Simmer over low heat until syrupy, about 20 minutes.
- Strain the syrup and let cool to room temperature.
- Peel the beets. Thickly slice them or cut into 1/2 -inch wedges.
- Transfer the beets to a large bowl and pour the syrup on top.
- Cover and refrigerate overnight. Serve chilled or warm, in the syrup.
These are outstanding!!!!! The ginger syrup is sooooo good and wonderful with beets!!! I used Bobby Flay's Roasted Beets for Recipes to roast the beets instead of using the parchment paper steam method here. Both work well, but I wanted to try wrapping them individually in foil to see how that worked this time. I love this ginger syrup so much that I could see using it for all kinds of things not just the beets. I will definitely make these again, thanks for posting!!!