Pickled Beets

  • prep time30 min
  • total time 105 min
  • serves 2

Skip the store-bought; preserving roasted beets is fantastically easy with this flavourful brine.

Yield: 2 (1-quart) jars.

66 Ratings
Directions for: Pickled Beets


For pickling

Roasted Beets (recipe follows)

1 large red onion, frenched

1 cup tarragon wine vinegar

1 ½ tsp kosher salt

½ cup sugar

1 cup water

Roasted Beets

6 medium beets, cleaned with 1-inch stem remaining

2 large shallots, peeled

2 sprigs rosemary

2 tsp olive oil


For pickling

1. Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.

Roasted Beets

1. Preheat oven to 400ºF.

2. In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.

See more: Vegetables, Roast, Side



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