Pickled Beets
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  • 2 lbs. beets (about 8 medium), scrubbed and trimmed
  • 1¼ cups rice wine vinegar
  • 2/3 cup sugar
  • 2 tsp. cumin seeds
  • 1 tsp. whole cloves
  • 1 tsp. kosher salt


  1. Heat the oven to 400°F. Wrap the beets individually in aluminum foil and place on a rimmed baking tray. Roast for 50 minutes, until easily pierced with a paring knife. Unwrap the beets and, when cool enough to handle, peel them. Slice with your ZWILLING Pro knife, place in a medium bowl, and set aside.
  2. In a small saucepan, combine the vinegar, sugar, cumin, cloves, and salt over medium-high heat. Bring to a boil and simmer for 5 minutes. Pour over the beets, cool slightly, then cover lightly with plastic wrap, and refrigerate until cold. Drain and serve.

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