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You are here: Home / Food / Easy Pickled Roasted Beets

Easy Pickled Roasted Beets

January 15, 2015 by Brett Youmans 3 Comments

I love roasted beets.

I love anything pickled.

I’ve pickled beets.

I’ve roasted beets.

But never have I PICKLED ROASTED BEETS.

Until now!

Quick pickled beets never tasted so good!  Simply roast first to bring out the sweetness.  Easy Pickled Roasted Beets | GreenThumbWhiteApron.com
Beets are so versatile and easy to prepare and you can eat them leaf to root. I love baby beet tops tossed in salads or in quickly sauté with garlic and olive oil for an amazing side dish.  The roots are perfect boiled, grilled, roasted, or pickled.  I even like them grated raw on a salad.

Roasting most root vegetables brings out their natural sweetness and beets are no exception. One of the easiest ways to roast fresh beets is to cut the tops, wash thoroughly, drizzle with olive oil, coarse salt, and freshly ground black peppercorns.  Then, wrap them up individually in foil and place in a hot oven to roast.

The beets steam inside the foil and become super tender quickly so just give them a squeeze after about 30 minutes in a 400 degree oven.

Then, simply peel, slice, and cover with vinegar.  You could add pickling spices at this point but I don’t think you need to.  I did add some sliced onion thought and it made a great addition!  Enjoy as a side dish or in a salad.  Or, like me, straight out of the jar!

Quick pickled beets never tasted so good! Simply roast first to bring out the sweetness. Easy Pickled Roasted Beets | GreenThumbWhiteApron.com

Easy Pickled Roasted Beets
 
Print
Prep time
10 minutes
Cook time
30 minutes
Total time
40 minutes
 
Beets are so versatile and easy to prepare and you can eat them leaf to root. Roasting most root vegetables brings out their natural sweetness and beets are no exception.
Author: Brett@GreenThumbWhiteApron.com
Recipe type: Side Dish
Serves: 2 quarts
Ingredients
  • 6 medium beets, cleaned with tops removed
  • 2 tablespoons olive oil
  • 2 teaspoons sea salt
  • 2 teaspoons freshly ground black peppercorns
  • 1 cup white balsamic vinegar
  • 1 cup water
  • 2 tablespoons granulated sugar
  • 1 medium red or yellow onion, sliced
Instructions
  1. Heat oven to 400 degrees. In a large bowl, toss the beets with the olive oil, salt, and pepper. Wrap the beets individually in foil, place on a cookie sheet, and roast for 30 minutes or until tender.
  2. Mix the vinegar, water, and sugar in a small bowl; set aside.
  3. Remove the skin from the beets and slice to desired thickness. Arrange the beets in 1-quart jars alternating with the onion. Pour the vinegar mixture in the jars adding additional vinegar if necessary to cover beets completely.
  4. Secure the lid tightly and refrigerate overnight before serving.
Notes
The longer this sit, the better they are!

Add pickling spices or herbs for a more complex flavor profile.

Recipe adapted from Food Network.
3.2.2925

 

Remember the eggs I dyed with beets for Easter that turned out so pretty?

The post Easy Pickled Roasted Beets first appeared on Green Thumb White Apron.

 

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Filed Under: Food, Garden, Popular Posts Tagged With: beets, easy, garden, pickled, pickled beets, Pickles, recipe, Side Dish

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Comments

  1. Bill says

    January 24, 2015 at 8:44 am

    We’re huge beets fans and we roast them all the time. I remember eating my grandmother’s pickled beets when I was growing up so you’ve reminded me of how much I love the pickled version. I’m halfway there with roasted beets, so I’m going all the way to pickled after reading this post. Great post, Brett!

    Reply
    • Brett Youmans says

      January 26, 2015 at 2:09 pm

      Thanks, Bill! I think I’ve decided you can pickle just about anything! 🙂

      Reply
  2. Radojka says

    May 26, 2018 at 9:08 pm

    This recipe was fantastic. I really enjoyed these beets. I’m making them again to enjoy for Memorial Day.

    Reply

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Welcome to Green Thumb White Apron! I’m Brett — avid gardener, recipe developer, crafter, renovator, traveler—and I love to share. Join me as we grow, eat, make, see, and do something. Together! read more →
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