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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.
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.