Sweet Apple Cider Baby Beets


Sweet Apple Cider Baby Beets

Beet salads are increasingly more popular so why not make your own! Beets complement the flavours of arugulas, nutty parmesan and earthy walnuts. Recipe adapted from the book Tart and Sweet.
Servings: 8 250 ml jars
Author: Kelly Geary and Jessie Knadler



  • 5 pounds baby beets scrubbed
  • 2 cups apple cider vinegar
  • 1 cup water
  • 2 Tbsp kosher salt
  • 2 Tbsp brown sugar or honey

Per Jar:

  • ½ tsp allspice berries
  • ¼ tsp black peppercorns
  • 1 star anise pod
  • ½ cinnamon stick



  • Wash jars and lids with hot soapy water. Prepare a boiling water bath and jars to sterilize. Place the lids and rings in bowl and set aside (do not heat).
  • Trim the beets by cutting off the top part as well as the root “tail”. Place the beets in a large, nonreactive pot, cover with water and boil until beets are fork tender. About 15 minutes.
  • Strain and run the beets under cold water and remove the skins.
  • In a saucepan bring the vinegar, water, salt and brown sugar (or honey to a boil.
  • Place allspice, peppercorns, star anise, and cinnamon in each hot jar. Tightly pack beets into the jars without bruising them. Pour boiling brine over beets, leaving ½ inch headspace. Make sure the beets are fully covered with liquid.
  • Use non metallic object like a chopstick to poke inside the jar to remove any air bubbles. Wipe the rims, apply the lids and rings and process in a boiling water bath for 20 minutes (already adjusted for Calgary altitude).


Tip: Try alternatives like Chinese five spice or curry powder to the allspice and anise flavour in this recipe.