Easy Pickled Roasted Beets
Prep time
Cook time
Total time
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.
Recipe type: Side Dish
Serves: 2 quarts
  • 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
  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.
The longer this sit, the better they are!

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

Recipe adapted from Food Network.
Recipe by GreenThumbWhiteApron.com at https://www.greenthumbwhiteapron.com/easy-pickled-roasted-beets/