Pickled Beets with Orange and Rosemary

Name: Pickled Beets with Orange and Rosemary
Yield: Serves 8 (Makes about 2 quarts)
Ingredients: 4 pounds, beets, 2 bunches, greens removed and reserved for another use, leaving a 1-inch beet top; beets washed thoroughly; 1/2 cup, sweet vermouth; 2/3 cup, red wine; 1/4 cup, cider vinegar; 1/4 cup, honey or brown sugar; 1 teaspoon, whole cloves; 1 (3-inch), cinnamon stick, ground; 1 sprig, fresh rosemary, medium; 2 , orange slices, 1/4-inch thick, seeds removed; , Salt and ground black pepper

Side Dishes
Vegetables
Vegetarian

Appears in Cook's Illustrated March/April 1994

Instead of boiling them, steam, roast, or grate beets for less mess and more flavor.

SERVES 8 (Makes about 2 quarts)

TIME 1 hour, plus 30 minutes cooling

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