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.