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Roasted Beet Infused Vinegar Recipe

Roasting beets brings out a deep, well rounded flavor. Infusing the roasted beets transfers that flavor to the vinegar, resulting in a rich and versatile vinegar. The spices are also toasted to add more flavor to the infusion. For a lighter, fresher take you can make the infusion with raw beets and spices that haven't been toasted.

Beets stain so be sure to cover your cutting board with parchment paper or plastic wrap. I also wear plastic gloves to save my hands from turning red.

Roasted beet infused vinegar

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the roasted beet infused vinegar recipe you can check out the following.

If you like this recipe you can get it and more than 140 other inspiring recipes to get you on your way to infusing success. It is all in my comprehensive book Modernist Cooking Made Easy: Infusions - Get Your Copy Today!

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Roasted Beet Infused Vinegar Recipe

  • Published: November 30, 2015
  • By Jason Logsdon
  • Prep Time: 1 Hour
  • Total Time: 3 Days

Roasted Beet Infused Vinegar Ingredients

For the Roasted Beet Infused Vinegar

3 beets
Olive oil
Salt and pepper
1 shallot, minced
1/2 teaspoon cumin seed
1/2 teaspoon coriander
1/2 teaspoon cracked peppercorns
1.5 cups apple cider vinegar

Roasted Beet Infused Vinegar Instructions

For the Roasted Beet Infused Vinegar

Preheat an oven to 400°F (200°C).

Peel the beets then set each beet on a square of aluminum foil or parchment paper. Drizzle with olive oil then salt and pepper them. Wrap each beet in the aluminum foil and place on a sheet pan. Bake until the beets are tender and cooked through, about 45 to 60 minutes. Remove from the heat and let cool. Unwrap the beets and dice.

Heat a pan over medium heat and add the cumin, coriander, and peppercorns. Cook until fragrant and just taking on color then remove from the heat. If you have a spice grinder you can lightly grind or crack the spices.

Combine all the ingredients in a Mason jar or glass bottle then seal. Place in a cupboard or cabinet and let sit for at least 3 to 6 days or up to a few weeks, shaking the bottle every day or two. Strain the vinegar before using.

If you like this recipe you can get it and more than 140 other inspiring recipes to get you on your way to infusing success. It is all in my comprehensive book Modernist Cooking Made Easy: Infusions - Get Your Copy Today!

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
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Roasted Beet Infused Vinegar Recipe

PT72H Ingredients: 3 beets Olive oil Salt and pepper 1 shallot minced 1/2 teaspoon cumin seed 1/2 teaspoon coriander 1/2 teaspoon cracked peppercorns 1.5 cups apple cider vinegar
4.5227 stars - based on 44 reviews
Infusing roasted beets and toasted spices in vinegar transfers the deep, well rounded flavors into the liquid. The resulting rich and versatile vinegar can be used with many dishes.
1 Serving