- 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
HOW TO MAKE IT
- 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.
- 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.