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SO good , and so easy! But –Would this be able to be frozen? or would thawing them afterwards make the consistency weird?
Hi, Heide J! I have never tried it, but my sense is that the texture would suffer. If your goal is to hang onto the beets, I’d freeze them after roasting them, and then defrost and make the pickling/ marinade. So you can freeze beets, without a doubt. Hope that helps you!
I made these about 5 days ago (put them in mason jars and into the fridge) and the flavor is great! Just wondering if I messed something up though–because in the jars is now some white stuff–doesn’t look like bacterial, but tastes tangy, like something is marinating in them? Help! What might have happened??
Hi, Leah! This is a dish meant to be eaten in relatively short order, not canned or kept in the refrigerator for long periods of time. When you make this beet side dish, I would recommend eating it within 3 days.
I was watching the cooking show, “A Chef’s Life” and Chef Vivian suggested to add the salt, pepper, sugar and cider vinegar first. Let the beets sit for a bit in the solution to allow the flavors to be absorbed. Then I would remove the beets after about half an hour, add the dry mustard and olive oil to the mixture, then whisk to emulsify. Finally, I would spoon the beets into a large mason jar and pour the flavorful vinaigrette over them, seal and refrigerate. Mmmm so good!
I’ve made these several times, I roast which gives a smokey flavor.
This recipe looks delicious! Thank you. Have you ever frozen or canned beets using this recipe? I have about 50 beets in my garden and I’d love to try this out.
Hi EL, great question! I have neither frozen nor canned these beets so don’t know what to tell you.
I roast beets (IMHO better flavor VS boiling) and then freeze them. Then later I use them to make fridge beets or they could be used pickled beets also.
The sugar really does a great job of cutting the bite of the vinegar. I did not have mustard powder so I used whole grain mustard from a jar. It worked just fine. It tasted great but, I can never leave well enough alone. So, I added brown mustard seeds and dried basil leaf.
Looks yummy! Do you peel the beets before roasting?
Hello Raksha, no, we roast them with the peels on.
Your recipe is delicious!!
Made this recipe with fresh out of the garden beets. Very easy! And I t was delicious!
I love pickled beets but had never made them myself…until now. What a great recipe! So easy and delicious. I took a jar to my father-in-law, the only other person in our family who shares my love of pickled beets, and he ate half the jar within about 15 minutes! I think he approves. :) My only adjustment will be to add a little more vinegar with my next batch. Thank you for another awesome recipe! (Your chicken and rice dish is another favorite in our house!)
I once had a recipe called “Simple Pickled Beets” from your site. It had a cinnamon stick in it as one of the ingredients, with white vinegar , but no oil. I cannot find that recipe anywhere. Is there any possibility you could help me with this? The recipe is fantastic!
Hi Yael, I can assure you the recipe you described has never been on this site. Perhaps you were recalling a different website?
Can I use this and also can them after?
Hi Debra, this recipe is not a canning recipe. If you are planning to can the beets I would look for a recipes specifically for that.
Should I leave out the oil if I intend to can the beets?
Hi Mariane, no, there should be no issue with including the oil if you can the beets.
Hi: My mother years ago would make a pickled beet using vinegar. I think your recipe might be it. Mom would bye a large can of beets and then pickle them. I don’t remember that she canned them. They lasted for a while in the cabinet. Do you know if your recipe would work for this.
Hi Gerry, if your mom put them in the cabinet, then she canned them, otherwise they would have gone bad quickly. This recipe is not a canning recipe.
WOW! These turned out so amazing! I followed your instructions for the boiling method, and the skins peeled off so easily. The marinade was so simple to make – and I already had all the ingredients in my pantry. I will definitely be making these again – so delicious! Beets are super rich in plant-nitrates which are wonderful for improving blood pressure and increase blood flow within your blood vessels! This is a delicious way to prepare them which I think anyone would enjoy. Thanks for posting!!
I would like to use raw beets …. see any problems?
Hi Paulette, if you keep them chilled and eat them up quickly, I don’t see any problems. Cooking the beets kills any microbes that might be on the raw beets and the pickling solution helps keep the microbes at bay.
Well, my comment might get lost in this sea of people who love your recipe, but I just wanted to stop back by here and let you know that this is my favorite pickled beet recipe and I make it over and over again. I just made a gallon jar full of these babies. I love adding the little chunks to my salads to give just enough sweetness. It’s just about my favorite quick snack and I love having them around for a healthy treat. Thank you so much for sharing!
Thank you, Naomi! That’s so wonderful to hear. :)
Is it OK to store these in a jar for some time? ( like a week or so)… I made so many I put them in jars but the vinegarette doesn’t cover them completely.
I went looking for a beet recipe because I had a bag that I needed to use – I did not realize with a few simple ingredients I could make pickled beets for the fridge as opposed to the whole canning process. I did not have any dry mustard so that ingredient was omitted but I used the standard recipe adding honey instead of sugar and some grated orange peel.. They taste really good ! Thanks for sharing, now that I know how easy it is I will make these regularly.
You’re welcome Kelly! For what it’s worth, I can’t remember the last time we actually bought a can of pickled beets. We just make our own.
These beets are WONDERFUL! They taste just like my mom’s pickled beets, the regular way but without the hassle of canning. AWESOME! Thanks for the recipe.
This is an excellent recipe. The beet flavor remained, with a hint of the vinegar. Very pleasant. Thanks for sharing your recipe!