Easy Fennel & Peppercorn Pickled Beets
Preheat oven to 400 degrees F. Place beets on a sheet of aluminum foil; drizzle with oil. Wrap beets tightly in foil. Roast in preheated oven until a knife inserts easily into center, 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from oven; unwrap and cool 15 minutes. Rub beets with a kitchen towel to remove skins. Cut beets into 8 wedges each and place in a 1-quart mason jar.Advertisement
Bring water, both vinegars, sugar, salt, fennel seeds, peppercorns, crushed red pepper and bay leaf to a boil in a saucepan over high, stirring until sugar and salt dissolve. Pour mixture over beets; cover with lid and refrigerate 8 hours or up to overnight.