Get ready to pucker up! Pickled beets are a tangy, sweet, and savory delight that can elevate any meal or snack. Whether you’re looking for a classic flavor profile or something more adventurous, we’ve got 18 mouthwatering pickled beet recipes to try out. From simple, quick-pickling methods to more complex infused flavors, these recipes will show you just how versatile this humble root vegetable can be.
In this article, we’ll explore the world of pickled beets and share our favorite recipes for every occasion. Whether you’re a seasoned cook or just starting out in the kitchen, you’ll find something that suits your taste buds. So, let’s get started and discover the wonders of tangy, pickled beets!
Classic Spiced Pickled Beets
A timeless recipe that brings out the natural sweetness of beets, with a perfect balance of spices and tanginess. This classic pickling method is easy to make and can be used as a side dish or added to salads, sandwiches, and more.
Ingredients:
– 2 lbs fresh beets
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 2 tsp whole mustard seeds
– 1 tsp coriander seeds
– 1/2 tsp ground cinnamon
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Let beets cool, then peel and slice into 1/4-inch thick rounds.
3. In a large saucepan, combine vinegar, water, sugar, mustard seeds, coriander seeds, cinnamon, salt, and pepper.
4. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 10-15 minutes.
5. Pack beet slices into clean glass jars, leaving about 1/2 inch headspace. Pour hot pickling liquid over beets, making sure they are completely covered.
6. Seal jars and let cool to room temperature. Store in refrigerator.
Cooking Time: 1 hour 15 minutes (including roasting time)
Honey-Glazed Pickled Beets with Orange Zest
Sweet and tangy, these Honey-Glazed Pickled Beets with Orange Zest are a delightful twist on traditional pickled beets. Perfect as a side dish or topping for salads, sandwiches, and more.
Ingredients:
– 2 lbs fresh beets
– 1 cup honey
– 1 cup white vinegar
– 1/4 cup sugar
– 1/4 cup water
– 1 tsp salt
– 1/4 tsp black pepper
– Orange zest (from 1 orange)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the beets in a foil-lined baking dish for about 45 minutes, or until tender.
3. Peel and slice the cooled beets into 1/4-inch thick wedges.
4. In a medium saucepan, combine honey, vinegar, sugar, water, salt, and black pepper.
5. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes.
6. Pack the pickled beet slices into a clean glass jar or container.
7. Pour the warm glaze over the beets, making sure they are fully coated.
8. Sprinkle orange zest on top of the beets.
9. Refrigerate for at least 24 hours before serving.
Cooking Time: 50 minutes (plus refrigeration time)
Quick-Pickled Beets with Garlic and Dill
Quick-Pickled Beets with Garlic and Dill
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This refreshing recipe is perfect for warm weather, as it’s a simple way to preserve the sweetness of beets. Quick-pickling them in a tangy vinegar-based liquid brings out their natural flavors.
Ingredients:
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– 2 lbs fresh beets
– 1/4 cup white vinegar
– 1/4 cup water
– 2 cloves garlic, minced
– 1 tsp dried dill weed
– Salt and pepper to taste
Instructions:
————–
1. Preheat oven to 425°F (220°C).
2. Roast beets in a foil-lined baking dish for about 45-50 minutes, or until tender.
3. Peel the cooled beets and slice them into 1/4-inch thick rounds.
4. In a bowl, combine vinegar, water, garlic, dill weed, salt, and pepper.
5. Add the beet slices to the liquid mixture and let it sit at room temperature for at least 30 minutes or up to several hours.
Cooking Time: 45-50 minutes (roasting) + 30 minutes (pickling)
Balsamic Pickled Beets with Thyme
Elevate your snack game with these sweet and tangy pickled beets, infused with the subtle flavor of thyme. This simple recipe makes a delicious accompaniment to cheese boards, sandwiches, or as a side dish.
Ingredients:
– 2 lbs fresh beets
– 1 cup (250ml) balsamic vinegar
– 1/4 cup (60ml) white wine vinegar
– 1/4 cup sugar
– 1 tsp salt
– 1/4 tsp black pepper
– 2 sprigs of fresh thyme
– Water, for covering
Instructions:
1. Preheat oven to 425°F (220°C). Roast beets in their skins for 45-50 minutes or until tender.
2. Let beets cool, then peel and slice into 1/4-inch thick wedges.
3. In a large bowl, combine balsamic vinegar, white wine vinegar, sugar, salt, black pepper, and thyme sprigs.
4. Add the sliced beets to the marinade, making sure they are completely covered with liquid.
5. Refrigerate for at least 2 hours or overnight. Serve chilled.
Cooking Time: 45-50 minutes (roasting), 2 hours or overnight (pickling)
Spicy Pickled Beets with Jalapeño
Add a pop of heat to your meal with this simple recipe for Spicy Pickled Beets with Jalapeño. This flavorful condiment is perfect for topping burgers, sandwiches, or using as a side dish.
Ingredients:
– 2 lbs beets
– 1 jalapeño pepper, sliced
– 1 cup white vinegar
– 1/2 cup water
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender when pierced with a fork.
3. Let the beets cool, then peel and slice into 1/4-inch thick wedges.
4. In a large bowl, combine sliced beets, jalapeño slices, vinegar, water, salt, and black pepper.
5. Refrigerate for at least 24 hours to allow flavors to meld together.
Cooking Time: 45-50 minutes (roasting time)
Storage: Store pickled beets in the refrigerator for up to 2 weeks.
Pickled Beet and Red Onion Salad
This vibrant salad combines the sweetness of pickled beets with the tanginess of red onions, perfect for a light and refreshing side dish or main course.
Ingredients:
– 2 large pickled beets (see note), sliced into thin wedges
– 1 large red onion, thinly sliced
– 1/4 cup apple cider vinegar
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the pickled beet slices and red onion slices.
2. In a small bowl, whisk together the apple cider vinegar and olive oil.
3. Pour the dressing over the beet and onion mixture, tossing to coat evenly.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley leaves if desired.
Cooking Time: 10 minutes (plus pickling time for beets)
Note: To pickle beets, boil or steam them until tender, then let cool. Slice into thin wedges and soak in a mixture of vinegar, sugar, and spices for at least 24 hours before using in the salad.
Rosemary-Infused Pickled Beets
Elevate your pickling game with this unique recipe that combines the earthy flavor of beets with the herbaceous taste of rosemary. This simple yet flavorful condiment is perfect for topping salads, sandwiches, or using as a side dish.
Ingredients:
– 2 lbs fresh beets
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 2 tbsp sugar
– 1 tsp salt
– 2 sprigs of fresh rosemary (about 1 tablespoon chopped)
– 1/4 cup white wine (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Peel the cooled beets and slice into 1-inch pieces.
3. In a large saucepan, combine apple cider vinegar, water, sugar, salt, and chopped rosemary. Bring to a boil over high heat, then reduce to medium-low and simmer for 10-15 minutes.
4. Pack the sliced beets into a clean glass jar or container. Pour the hot pickling liquid over the beets, leaving about 1 inch of headspace.
5. Seal the jar and let it cool to room temperature. Store in the refrigerator.
Cooking Time: 45-50 minutes (roasting beets) + 10-15 minutes (pickling liquid)
Pickled Beet Deviled Eggs
Elevate your deviled egg game with the sweet and tangy addition of pickled beets! This recipe combines the creamy richness of deviled eggs with the pop of color and flavor from pickled beets.
Ingredients:
– 6 large eggs, hard-boiled and peeled
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon prepared horseradish
– 1/4 cup chopped fresh chives or scallions
– 2 tablespoons pickled beet relish (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Cut the eggs in half lengthwise and carefully remove the yolks.
2. Mash the yolks with a fork until smooth, then stir in mayonnaise, mustard, and horseradish until combined.
3. Stir in chopped chives or scallions and pickled beet relish.
4. Spoon the yolk mixture evenly into the egg white halves.
5. Season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes before serving.
Cooking Time: None! Just assemble and chill.
Sweet and Sour Pickled Beet Relish
This sweet and tangy relish is a perfect accompaniment to grilled meats, cheeses, and crackers. With its vibrant color and burst of flavor, it’s sure to add excitement to any gathering.
Ingredients:
– 2 cups pickled beets (homemade or store-bought), chopped
– 1/2 cup granulated sugar
– 1/4 cup white vinegar
– 1/4 cup water
– 1 tablespoon grated ginger
– 1 teaspoon salt
Instructions:
1. In a medium saucepan, combine sugar, vinegar, water, ginger, and salt.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce heat to medium-low and simmer for 5-7 minutes or until the sugar has dissolved.
4. Stir in chopped pickled beets.
5. Remove from heat and let cool to room temperature.
6. Store the relish in an airtight container in the refrigerator for up to 2 weeks.
Cooking Time: 10-12 minutes
Pickled Beet and Goat Cheese Crostini
Pickled Beet and Goat Cheese Crostini Recipe
Savor the sweet and tangy flavors of pickled beets and creamy goat cheese on toasted baguette slices, perfect for a quick appetizer or snack.
Ingredients:
– 1 cup pickled beets (homemade or store-bought)
– 8 oz goat cheese, crumbled
– 4-6 baguette slices
– Fresh thyme leaves, chopped (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Slice the baguette into 1/4-inch thick rounds.
3. Arrange the baguette slices on a baking sheet and toast for 5-7 minutes, or until lightly browned.
4. Spread a small amount of goat cheese on each toasted baguette slice.
5. Top with a spoonful of pickled beets.
6. Garnish with chopped fresh thyme leaves, if desired.
Cooking Time: 10-12 minutes (toasting the bread and assembling the crostini)
Ginger-Lime Pickled Beets
Elevate your snack game with these tangy and sweet pickled beets infused with the warmth of ginger and zing of lime!
Ingredients:
– 2 lbs fresh or pickled beets, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) brown sugar
– 2 tbsp (30g) grated fresh ginger
– 2 tbsp (30g) freshly squeezed lime juice
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large bowl, combine beets and salt. Let it sit for 15 minutes to allow the beets to release their juices.
2. Drain the beets and rinse with cold water. Pat dry with paper towels.
3. In a medium saucepan, combine vinegar, water, brown sugar, ginger, and lime juice. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
4. Pack the beets into clean glass jars, leaving about 1/2 inch of space at the top. Pour the hot pickling liquid over the beets, making sure they are completely covered.
5. Seal the jars and let them cool to room temperature. Store in the refrigerator.
Cooking Time: 15 minutes (plus time for pickles to chill)
Pickled Beet and Apple Slaw
This sweet and tangy slaw is a perfect side dish or topping for your favorite sandwiches, salads, or grilled meats. The combination of pickled beets, crunchy apples, and creamy dressing creates a flavor profile that’s both familiar and excitingly new.
Ingredients:
– 1 cup pickled beets (homemade or store-bought)
– 2 cups shredded apple (Granny Smith or Fuji work well)
– 1/4 cup mayonnaise
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine pickled beets, shredded apple, mayonnaise, apple cider vinegar, and Dijon mustard.
2. Stir until the ingredients are well combined and the slaw has reached your desired consistency.
3. Season with salt and pepper to taste.
4. Garnish with chopped parsley, if desired.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled.
Cooking Time: 10-15 minutes (mostly prep time)
Maple-Bourbon Pickled Beets
Add a touch of sophistication to your snack platter or salad with these sweet and tangy pickled beets. The combination of maple syrup, bourbon, and spices creates a unique flavor profile that will leave you wanting more.
Ingredients:
– 4 cups beet greens, trimmed
– 2 cups beets (any variety), peeled and thinly sliced
– 1 cup pure maple syrup
– 1/2 cup bourbon whiskey
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 2 tbsp granulated sugar
– 1 tsp ground mustard
– Salt and pepper, to taste
Instructions:
1. In a large bowl, combine beets, beet greens, maple syrup, bourbon, apple cider vinegar, water, sugar, mustard, salt, and pepper.
2. Let the mixture sit at room temperature for 24 hours to allow the flavors to meld.
3. After 24 hours, refrigerate the pickled beets for at least 4 hours or overnight before serving.
Cooking Time: 24 hours (plus chilling time)
Pickled Beet and Cucumber Salad
This refreshing salad combines the natural sweetness of pickled beets with the crunch of cucumbers, perfect for a light and satisfying side dish or snack.
Ingredients:
– 1 cup pickled beets (homemade or store-bought)
– 2 large cucumbers, sliced
– 1/4 cup plain Greek yogurt
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. In a medium bowl, whisk together yogurt, apple cider vinegar, and honey until smooth.
2. Add the sliced cucumbers to the bowl and toss to coat with the yogurt mixture.
3. Fold in the pickled beets.
4. Season with salt and pepper to taste.
5. Garnish with chopped fresh dill, if desired.
6. Chill in refrigerator for at least 30 minutes before serving.
Cooking Time: 10-15 minutes (preparation time only)
Pickled Beet Hummus
A twist on traditional hummus, this recipe adds the sweet and tangy flavor of pickled beets to create a unique dip perfect for snacking or entertaining.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup pickled beet juice (see note)
– 2 cloves garlic, minced
– 1/4 cup lemon juice
– 1/4 cup tahini
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine chickpeas, pickled beet juice, garlic, lemon juice, tahini, and olive oil.
2. Blend until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This recipe is quick and easy to prepare.
Pickled Beet and Feta Stuffed Peppers
Elevate your snack game with these sweet and savory stuffed peppers! A combination of pickled beets, creamy feta cheese, and crunchy bell peppers will leave you craving more.
Ingredients:
– 4 large bell peppers, any color
– 1 cup pickled beets, chopped
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley or dill for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix together pickled beets and feta cheese.
4. Stuff each pepper with the beet-feta mixture, filling to the top.
5. Drizzle the tops with olive oil and season with salt and pepper.
6. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Citrus-Pickled Beets with Star Anise
Elevate your side dish game with this vibrant and aromatic recipe, where the sweetness of beets meets the warmth of star anise and a hint of citrus.
Ingredients:
– 4 large beets
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) freshly squeezed orange juice
– 1/4 cup (60g) granulated sugar
– 2 tsp (10g) salt
– 1 star anise pod, whole
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender when pierced.
2. Let the beets cool, then peel and slice into 1/4-inch thick wedges.
3. In a large bowl, whisk together vinegar, orange juice, sugar, salt, and star anise pod.
4. Add the sliced beets to the pickling liquid and refrigerate for at least 2 hours or overnight.
5. Just before serving, garnish with fresh thyme leaves.
Cooking Time: 1 hour (roasting) + 2 hours (pickling)
Pickled Beet and Walnut Bruschetta
A sweet and tangy twist on the classic bruschetta, this recipe combines the earthy flavors of beets and walnuts with a hint of acidity from pickling.
Ingredients:
– 1 baguette, sliced into 1/2-inch thick rounds
– 1/4 cup pickled beet slices (see note)
– 1/4 cup chopped walnuts
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, garlic, salt, and pepper.
3. Brush the mixture onto both sides of the baguette slices.
4. Bake the bread for 10-12 minutes, or until crispy and golden brown.
5. Top each toasted baguette slice with a spoonful of pickled beets, some chopped walnuts, and a sprinkle of salt.
6. Garnish with fresh parsley leaves and serve immediately.
Cooking Time: 15-20 minutes
Summary
Get ready to add a burst of flavor and color to your meals with these 18 tangy pickled beet recipes! From classic spiced pickles to sweet and sour relishes, there’s something for every occasion. Try making honey-glazed beets with orange zest for a sweet twist or spicy pickles with jalapeño for an added kick. Impress your guests with pickled beet deviled eggs or pickled beet and goat cheese crostini. Whether you’re looking for a quick snack or a show-stopping side dish, these recipes are sure to delight.
