Pickled Beets

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Beets are a weekly ritual around here. Usually we boil them and toss them in a sweet sour vinaigrette and keep them in the refrigerator to eat all week. The vinegar in the dressing “pickles” the beets, helping them last longer in the fridge.

Many pickled beets I find are much too vinegary, hiding rather than enhancing the naturally sweet flavor of the beets. This recipe is my mother’s approach to preparing the beets, using cider vinegar balanced with a little sugar (you could also just use balsamic), along with olive oil and some dry mustard. We love it! The vinaigrette complements the sweetness of the beets without overpowering them.

Pickled Beets

Do you love beets? Check out all of our beet recipes here.

Updated from the recipe archive, first posted in 2006.

Pickled Beets Recipe

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  • Prep time: 5 minutes
  • Cook time: 50 minutes
  • Yield: Serves 4

This recipe uses a basic vinaigrette, heavy on the vinegar to offset the sweetness of the beets, but you could easily use any favorite vinaigrette. A little olive oil with salt, pepper, and balsamic is lovely. Try sprinkling a little orange zest in with the beets, or adding some lime, lemon, or orange juice to the dressing for a citrus note.

Ingredients

  • 1 bunch (4 or 5) beets
  • 1/4 cup cider vinegar
  • 1 Tbsp sugar
  • 1 Tbsp olive oil
  • 1/2 teaspoon dry mustard
  • Salt and pepper

Method

1 Remove greens from beets, save for future use (see beet greens recipe). Scrub the beets free of any dirt.

2a Boiling method. Place the beets in a medium saucepan and cover with water by about an inch. Bring to a boil on high heat then lower the heat and maintain a simmer for 35 to 45 minutes, depending on the size of the beets, until they are easily pierced with the tines of a fork.

2b Roasting method. Rub the beets with olive oil and wrap them in foil (you can wrap them all together, no need to wrap them individually). Roast in a 400°F oven for an hour or until they are easily pierced with a fork. Let them cool to the touch.

3 If you have boiled the beets, drain them and rinse them cold water. Use your fingers to slip the peels off of the beets. The peels should come off easily. Discard the peels. Quarter or slice the beets.

4 Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard. Whisk ingredients together with a fork. The dry mustard will help to emulsify the vinaigrette. Adjust to taste. Add salt and pepper to taste. Combine beets and vinaigrette in a bowl and allow to marinate for a half hour at room temperature.

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Pickled Beets

Showing 4 of 45 Comments

  • Cheryl Johnson

    What a delicious side dish. I had not had beets since my childhood and decided to grow some this year in my garden. Tried the recipe and all the family loved! I saw somewhere to use an egg slicer after cooking and that worked great, had to cut a few of mine because of size. Thanks so much for this wonderful treat, will be a staple on our table.

  • Sharon CW

    Can you tell me is it safe to freeze pickled beets? I am the only one in my family who eats them and I have a bunch made up. Would hate to waste them. How long will they keep in the fridge? I have had beets n eggs for three days now lol.

  • Aldous

    I have never had pickled beets. Since I am a vegetarian for the most part, and am doing so for my health, I made these. Oh my God! I love them! I will probably up the mustard powder next time, or get some hot Coleman’s. I had mustard powder from an Indian market (I eat a lot of Indian food.), and it seemed very mild to me.

  • DaveM
  • Sandy S

    Thank you for giving me a quick way to have pickled beets. I’ve been adding pickled beets to green salads for years, as a way to skip high fat/sugar salad dressings. But they are usually from a can. So, really looking forward to trying this recipe with it’s modest tablespoon of olive oil and sugar! Am thinking I will also add some rings of red onion while it is marinating!

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