Ingredients

• 1 pound Chioggia beets or red beets (about 2)
• 1 tablespoon whole black peppercorns
• 4 thyme sprigs
• 1 1/2 cups fresh raspberries
• 1 1/2 cups dry rosé wine
• 3/4 cup sugar
• 1/3 cup red wine vinegar
• 2 teaspoons kosher salt

Preparation

1. Preheat oven to 425°.
2. Leave root and 1 inch stem on beets; scrub with a brush.
3. Place beets in an 8-inch square glass or ceramic baking dish; add water to a depth of 2 inches. Cover with foil; bake at 425° for 50 minutes or until just tender.
4. Drain and cool.
5. Peel beets; cut into 1-inch wedges.
6. Place beets in a large heatproof glass jar or bowl with peppercorns and thyme.
7. Combine raspberries and remaining ingredients in a medium saucepan. Bring to a simmer; cook 4 minutes, stirring occasionally, until sugar dissolves and raspberries begin to break down.
8. Strain raspberry mixture through a fine sieve over a bowl; discard solids.
9. Pour hot raspberry liquid over beet mixture; cover and chill at least 8 hours or overnight.