Pickled Beets with Dill and Creme Fraiche Recipe

• 2 pounds (about 6) medium beets (red or golden, or a mix), tops removed and washed well
• Olive oil
• Kosher salt and freshly ground black pepper
• 1 cup white vinegar
• 1/2 cup water
• 1/4 cup sugar
• 2 teaspoon kosher salt
• 1 teaspoon dried dill weed
• Creme fraiche, for serving
• Chopped fresh dill, for serving

1. Preheat the oven to 400 degrees F. Place the beets in an 8-inch square baking dish and add just enough water to cover the bottom of the dish (about 1/3 cup).
2. Drizzle the beets with olive oil and sprinkle with salt and pepper.
3. Cover the dish tightly with aluminum foil.
4. Bake just until tender, about 30 minutes to 1 hour.
5. Carefully remove the foil and let them sit until cool enough to handle.
6. Peel and the beets.
7. Cut them into thick wedges and place in a heatproof bowl.
8. In a saucepan, bring the vinegar, water, sugar, salt, and dill weed to a boil.
9. Pour the mixture over the beet wedges.
10. Set aside to cool completely.
11. Cover the bowl and refrigerate for 12 days.
12. Serve, garnished with fresh dill and creme fraiche.

beets, olive oil, kosher salt, white vinegar, water, sugar, kosher salt, dill weed, creme fraiche, fresh dill

Taken from www.chowhound.com/recipes/pickled-beets-dill-creme-fraiche-31458 (may not work)