This Pickled Beets Recipe is both easy and delicious. Pickled beets can enhance any salad or sandwich and are a fabulous and healthy snack!
For years I’ve wondered how it’s possible that my husband doesn’t care for beets.
I support the way he (or anyone for that matter), chooses to eat, but this I just don’t get. I mean, what’s not to love about a beet? They’re a hearty, warming, deliciously sweet, beautiful root vegetable.
How to Make the Pickled Beets Recipe
There are 3 easy steps . . .
- Vinegar, water, salt and sugar are brought to a boil together.
- Sliced, cooked beets and sliced, raw shallots are added to the warm vinegar mixture, and then cooled, uncovered in a jar.
- Then jar is then covered, and placed in the refrigerator for the beets to marinate for about 2 days.
How to Use Pickled Beets
They are wonderful in all sorts of salads! Here’s one that features them . . .
Roasted Kale Sprout Salad with Pickled Beets, Madarin Oranges and Spicy Pecans.
I also love reserving the brine (the vinegar mixture) to make the oh-so-delicious Beet Pickled Eggs!
Please don’t judge, but I’ve definitely tried to get my husband to eat beets on many occasions. Not in a sneaky way, just in a “just try them, I’m sure you will change your mind,” kind of a way.
It wasn’t until I pickled the beets that he turned! Yep, he LOVES this Pickled Beets recipe. I added these Pickled Beets to a salad the other night and he loved it. While they certainly weren’t hidden, I didn’t mention them.
Okay, maybe that’s a tad bit sneaky.
Even after eating everything on his plate, he was still unaware.
Okay, so maybe he’s a tad bit oblivious!
When I asked how he liked it he said, “incredibly delicious!”
I hope you enjoy this Pickled Beets recipe as much as me (and my husband)!
Please note that just about all of the prep time is marinating time.
Makes 2 1/2 cups / serving size: 1/4 cup
- 2 cups cooked beets, peeled, sliced about 1/4-inch thick into rounds (see notes)
- 1/2 cup shallots, peeled, thinly sliced
- 3/4 cup white vinegar
- 1/4 cup red wine vinegar
- 1/4 cup water
- 1 1/2 teaspoons Kosher salt
- 1/4 cup granulated sugar
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Add both vinegars, water, salt and sugar to a small saucepan. Bring to a boil and remove from the heat. Stir to be sure the salt and sugar are completely dissolved.
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Place the prepared beets and shallots in a large jar or glass bowl, and pour the vinegar mixture over them. Do not cover and let this cool to room temperature.
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Then cover with the lid or seal tightly with plastic wrap. Place in the refrigerator for at least two days before trying them. (They should keep for up to a month in the refrigerator.)
Please note that the prep time does not include cooking the beets. Here's how to roast them. And while I love roasting my own beets, if you're pressed for time, you buy them already roasted, here.
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Good job on sneaking in the beets, but please no hiding the meats! 🙂
Nancy, I would never! 😀
Lol. I love that you had to trick him into eating it. 🙂
We actually love beets in my house. And that reminds me, I’ve got a bunch in the fridge I need to use up!
[K]
Don’t throw away that pickled beet brine. It’s good in cocktails too. GREG
Excellent tip, Greg! Thank you!
So tricky! Now if only I could find a way to hide beets in the 3 foods my toddler likes to eat.
How old is your toddler? If he/she is ready for the occasional treat, these Raspberry-Beet Cupcakes are a delicious treat chock full of “hidden” beets. 🙂 Enjoy!
I love beets but my wife does not…not even pickled ones. But perhaps I’ll try this recipe to see if it makes a difference.
And by the way, so glad your vegetarian husband did not cave. 😉
Thanks for sharing this recipe.
I never thought he’d like beets, and as as vegetarian it would seem like such a good think to like — ya know? He’ll never eat meat — I just joke around with him. 😉 Thanks for following my recipes, and sharing in my love of food!
This was one of my favorites when I was young, tried to make it on my own and didn’t taste good. Can’t wait to try this recipe.
This beet recipe is similar one I grew up with from my Hungarian mother ( beets were merely boiled not roasted) try adding pinch of caraway seeds to the liquid in the sausepan – as she did – the special flavor of the seeds develops the “sweetness” further and gives another subtle layer of flavour
Hi Fran, you mother’s recipe sound so interesting — next time I’ll try it with caraway! Thanks’s for the tip. 🙂
How long do they keep in the refrigerator?
Hi Ashley — They should be good for about a month in the refrigerator. (Thanks for asking — I just edited that into the recipe.) 😀
We belong to a CSA with a local farm and there’s usually a challenge to find new ways to use one or two vegetables that come in abundance that week. Two weeks ago we got several pounds of beets. I roasted some by one of your recipes and pickled the rest. They were easy to prepare and delicious both ways.
Hi Craig, I’m so happy to hear that. You made my day! 🙂 (How great to have an abundance of beets!)