Rinse beets under cold water to remove dirt. Trim the greens/stems close to the beet (leave about 1 cm of stem to reduce bleeding). Do not peel. Leave the root tip intact if present.

Boil beets

Place beets in a large pot and add about 1.5 liters of water and 1 tablespoon coarse salt. Bring to a boil over high heat, then reduce to a simmer. Cook until beets are tender when pierced with a skewer or knife, about 30–45 minutes depending on size. Test by inserting a skewer into the largest beet; it should slide in easily.

Cool and peel

Drain the beets and let them cool until they are safe to handle (about 15 minutes). Wearing gloves if desired, rub the skins off with your hands or use a paring knife — the skins should slip off easily. Pat beets dry with paper towel.

Slice

Slice the peeled beets into ¼-inch (6 mm) thick rounds or into wedges if you prefer. Place the sliced beets in a large heatproof bowl or container that will hold the marinade.

Make the pickling marinade

Combine liquids and sugar

In a small saucepan combine 200 ml white wine vinegar, 50 ml apple cider vinegar, and 100 ml water. Add 50 g granulated sugar and 1.5 teaspoons sea salt.

Add spices

Add 1 tablespoon black peppercorns, 4 whole cloves, 6 allspice berries, 1 teaspoon mustard seeds, and 2 bay leaves to the saucepan.

Simmer

Bring the mixture to a gentle simmer over medium heat, stirring to dissolve the sugar and salt. Once the sugar has dissolved and the liquid is fragrant (about 3–4 minutes), remove from heat.

Cool slightly

Let the marinade cool for 5 minutes so it is warm but not boiling when poured over the beets. This helps preserve texture while allowing flavors to infuse.

Assemble and marinate

Thinly slice 1 shallot and layer it among the beet slices in the heatproof container. Pour the warm marinade over the beets, making sure the liquid covers them. Add the 4 sprigs fresh thyme (optional) and 1 tablespoon fresh dill if using.

Press the beets down with a small plate or a clean jar so they remain submerged. Let the mixture cool completely to room temperature (about 30–45 minutes).

Cover and refrigerate for at least 12 hours for best flavor, preferably 24–48 hours. Flip the container once after 12 hours to ensure even pickling. The beets will keep in the refrigerator for up to 2 weeks.

Serve

When ready to serve, remove beets from the marinade with a slotted spoon or tongs. Arrange on a serving plate, drizzle with 1–2 tablespoons extra-virgin olive oil if desired, and sprinkle with a little fresh dill or microgreens.

Optional: Reserve a few spoonfuls of the pickling liquid to dress salads or to add a tangy spoonful to grain bowls.