1 ¼cupsstrained water from the cooked beets (or fresh water)
For the fennel anise
2lbmixture of white chioggia and yellow beets
2fennel bulbscleaned and thinly sliced
1 ½cupschampagne vinegar
For the spiced rosemary
2lbdark red beets
2cupsred wine vinegar
1cupapple cider vinegar
For each recipe, leave the beet roots and two inches of stem attached. Cook in boiling water until tender or a knife inserted into the beets meets little resistance. Place larger beets at the bottom of the kettle and smaller at the top. As the beets become cooked, remove and cool. Under cool running water, trim the beet roots, stems and remove the skins.
Slice the beets to preferred size for eating and what fits into jars.
Prepare the brine by bringing vinegar (or vinegars), water, sugar and salt to a boil on the stove. Keep at a simmer while filling the prepared jars.
Adding onion (and fennel for one recipe) can be to desired taste. Personally, I love onion and fennel and am liberal with both.
For the fennel recipe, add one star anise and a few peppercorns to the top of the filled jar. For the spiced rosemary recipe, add one sprig rosemary and one bay leaf to each jar before filling.
Once jars are filled, pour in simmering brine, leaving ½-inch of head space.
Wipe jar rims with simmering water.
Top with prepared lid and ring.
Place in readied water bath for 10 minutes.
After 10 minutes, remove from water bath and place on cooling rack for 24 hours.
The caloric information is slightly different for each beet recipe:
Classic beets: 159 calories in ½ cup serving
Fennel anise beets: 192 calories in ½ cup serving
Spiced rosemary beets: 172 calories in ½ cup serving