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!
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!
- 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
- 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.
- Mix the vinegar, water, and sugar in a small bowl; set aside.
- 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.
- Secure the lid tightly and refrigerate overnight before serving.
Add pickling spices or herbs for a more complex flavor profile.
Recipe adapted from Food Network.
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.
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!
Thanks, Bill! I think I’ve decided you can pickle just about anything! 🙂
This recipe was fantastic. I really enjoyed these beets. I’m making them again to enjoy for Memorial Day.
Great recipe! Please can you tell me if you can re-use the vinegar, ie add more roasted beets to the jar when the first batch is finished? Thanks!