Roasted Beets

1. Preheat the oven or grill to 400 degrees.
2. Scrub the beets. Trim off the top stem and bottom root.
3. Place the beets in a large piece of foil, or foil pan. Drizzle them with the olive oil and make sure they’re fully coated. Add the water, rosemary sprigs, and garlic cloves. Seal the foil pack tightly or cover the pan tightly with foil.
4. Place the foil pack in the oven. If making these on the grill place the foil pack on indirect heat and close the grill.
5. Allow the beets to roast for 40 minutes or until they’re fork tender. You will want to rotate the foil pack once if doing these on the grill.
6. Let the beets cool enough to handle. Peel off the skin. Slice them into about 1/4″ rounds.

Pickled Beets

1. Add the peppercorns, allspice, and cloves to the bottom of a jar. Layer the beets and red onions. Add the bay leaf to the side of the jar along with the dill sprigs if using.
2. Add the water, apple cider vinegar, sugar, and salt to a small saucepan and bring to a boil. Stir to dissolve the salt and sugar. Turn off the heat. 
3. Pour the warm brine over the beets making sure they’re fully covered.
4. Seal the jar and allow it to sit out and come to room temperature. 
5. Transfer the beets to the refrigerator and let them refrigerate for at least two hours for the best flavor. They will keep for two weeks in the refrigerator.