Solar roasted beets


 7-8 freshly harvested beets, washed


Pickling solution

1 cup vinegar (white or cider)

½ cup sugar

1 ½ tsp whole clovers

1 ½ tsp whole allspice

1 tsp crushed bay leaves

½ tsp salt


Set Sun Oven out to preheat.

Cut off green tops except for 1” of stems from beets; wash thoroughly.

Place in preheated SunOven® and bake until glass is steam covered (maintain temperature of 325º F by rotation), about two hours.

Allow to cool, then peel and cut into ½” slices.

Meanwhile, in a small saucepan, combine vinegar, sugar and spices. Bring to a boil and maintain boiling for 5 minutes.

Put sliced beets into a glass jar, pour pickling solution over them. Place a rigid plastic form over beets to keep them submerged. Refrigerate for several days before tasting.

Keep stored in refrigerator.

solar roasted beetsNote:

Sandwich pictured is SunOven® baked meatloaf, served cold with lettuce and mayonnaise on your choice of bread.

Photos by



Billie Nicholson, Editor
June 2018

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