Pickled Beets


At the beginning of farm market season I go a little beet wild. And to me the combination of vinegar and beets is magical. This “pickled” recipe is for more of a quick fix, rather than for long-term storage.

Pickled Beets
  • 5 to 6 beets
  • 1/2 medium onion, thinly sliced
  • 1/2 to 1 cup red wine vinegar
  • Salt & pepper to taste
  1. Scrub the beets.
  2. Trim off the beet greens, leaving about 2-3 inches of stem still attached to the beet. This helps prevent the beets from “bleeding” when you cook them.
  3. Bring a pot of water to boil. Add the beets.
  4. Cover and cook the beets until a fork easily pierces all the way into the middle of the beets. Depending on the size of the beets, cooking time can be anywhere between 20 to 40 minutes.
  5. When cooked to desired doneness, remove beets from the pot and allow them to cool.
  6. Once cooled, easily peel off the skin of the beets with your hands. (You might want to wear gloves for this or just live with pink fingers.)
  7. Once peeled, slice the beets into roughly equal-sized slices and place in a medium-sized bowl.
  8. Add the sliced onions.
  9. Pour in the vinegar. Use enough vinegar to cover all the ingredients. Season with salt & pepper to taste.
  10. Refrigerate for at least 30 minutes. The longer then better.
  11. Serve the beets topped with toasted walnuts and crumbled blue cheese or goat cheese.
For a fun raw beet recipe check out my post: Raw Beet Relish.
Cross-posted as part of Real Food Wednesday.

Join the Conversation

  1. Anonymous says:

    I make a roasted beet salad w/ rice wine vinegar, soy sauce, minced ginger & garlic, beets, and red onions. It's insane good and I'll put it over salad greens and top w/ranch for extra flavor.

  2. Yum! I will have to pick up some more beets and give this a try. Thanks for sharing.

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