Pickled Golden Beets

Directions

1. 1
   Option #1/Boiled Beets: Rinse and top and tail (trim but do not yet peel) the beets. Put them in a pot, cover with cold water, add 1 tablespoon of salt and simmer the beets until they are tender and easily pierced by a knife. Take the pot off the stove and remove the beets from the hot water.
2. 2
   Option #2/Roasted Beets: Place beets on piece of foil, drizzle lightly with extra virgin olive oil and sprinkle of black pepper. Close foil tightly and roast at 400° for about 45 minutes. Remove from oven; set aside to cool.
3. 3
   When the beets are cool, peel them and slice them thinly, about 1/8-inch thick.
4. 4
   In another saucepan, heat the sugar, dry white wine, champagne vinegar and 1 tablespoon of salt. Simmer and stir until the sugar dissolves.
5. 5
   Add cloves and cinnamon stick to the pickling liquid.
6. 6
   Simmer for 10 minutes.
7. 7
   Pour the hot pickling liquid through a sieve onto the sliced beets (I didn't use a sieve and kept the cloves and cinnamon in the pickling liquid). Allow the beets to cool with lid ajar then cover and marinate overnight.
8. 8
   The beets will be pickled and ready the next day.
9. 9
   Yield is estimated.