allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving. Once you learn how to pickle beets, you can use them in lots of ways.

Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes. Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside. Toss scallions, herbs, beets, olives ...

Lower the heat to a simmer, stirring to dissolve the sugar and salt. Add the beetroot slices and blanche for 1 minute. Remove from the heat and stack the beet slices into your jars, packed tightly ...

and sweet pickled beets. We love the homemade feel of each heavy mason jar of preserved vegetables, plus the fact that she almost exclusively sources her ingredients from organic or local farmers.

Chef Elizabeth Willard, Founder and CEO of The Pickled Beet MIAMI, FL ... served over ice in a cocktail glass with a lime salt rim and the Tart Cherry Hibiscus Refresher, tart cherry juice ...