Steps

• 1

  When ready to cook, set the Traeger temperature to 350˚F and preheat with the lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 2

  Make a foil pouch large enough to enclose the beets. Poke a few holes in the top to allow steam to escape.

• 3

  Place the foil pouch directly on the grill grates. Close the lid and roast the beets until they are tender, 50-60 minutes.

  350 ˚F / 177 ˚C

  00:50

• 4

  Remove the beets from the grill. Carefully remove the foil and allow the beets to cool until they can be comfortably handled.

• 5

  Wearing gloves to avoid staining your hands, remove the skins and discard. Cut the beets into quarters or slices. Candy cane beets are especially pretty when sliced.

• 6

  Make the pickling brine. In a small saucepan over high heat, add the vinegar, sugar, salt, and water, and bring to a boil. Stir until the sugar and salt has dissolved, then remove from heat.

• 7

  In a clean jar with a lid, or canning jar, add the cloves, peppercorns, star anise, and cinnamon, then add the beets. Pour the hot brine over the beets then put the lid on the jar.

• 8

  Cool the beets to room temperature, then refrigerate for 3-5 days before serving. Enjoy!