Pickled Beets Recipe

Pickled Beets Recipe
Tangy and savory, Pickled Beets are a delicious side dish. Diced or julienned, Pickled Beets are delicious on a bed of chilled greens.

Pickled Beets

If you have never prepared homemade Pickled Beets, then you are in for a tasty surprise. This easy 2-part recipe is perfect for beginners or anyone that doesn’t want to spend forever chopping and stirring.

Tangy and savory, Pickled Beets are a delicious side dish. Diced or julienned, Pickled Beets are delicious on a bed of chilled greens.

This recipe yields enough to fill 2 1-quart jars.

6 medium beets, trimmed, leaving a 2 inch stem, and scrubbed clean
2 large shallots, peeled and quartered
2 cloves garlic, peeled and quartered
3 sprigs rosemary
3 sprigs thyme
Olive oil
Sea Salt

Preheat the oven to 400°F. Put the beets in the center of a large sheet of aluminum foil. Distribute the shallots, garlic, and herbs over the beets. Sprinkle the beet mixture with about ½ teaspoon sea salt and drizzle with 3 -4 teaspoons good quality extra virgin olive oil. Lightly toss to coat evenly. Fold the aluminum foil up into a pouch, folding in the edges to form a tight seal. Put the foil pouch on a baking sheet and roast the oven for 40 minutes. Allow the roasted beets to cool completely before continuing.

Roasted Beets (see above), cooled completely
1 medium red or purple, cut lengthwise into thin strips (Frenched)
1 cup tarragon white wine vinegar (not rice vinegar)
1 teaspoon sea salt
½ cup granulated sugar
1 cup water

Once the beets have cooled to a comfortable handling temperature, remove the skins and slice thinly. In a small saucepan, bring the vinegar, sea salt, sugar and the water to a boil over medium – low heat.

Layer the beets and onions in the jars or other non-reactive container.

Pour the hot liquid over the beets and lid.

Store in the refrigerator 3 – 4 days before serving.

Cook’s Notes:

For best results, store the prepared beets in the refrigerator for a few days before serving in order to allow the flavors to meld. If you skip this step, the results will be disappointing!

It is not necessary to store the beet mixture in jars. Any glass container (casserole dish or bowl) with a lid is fine. Just don’t use metal – and if possible, avoid a plastic bowl.

Although beet juice is a beautiful, rich color, it can create a colorful mess!

These beets keep well in the refrigerator.

Enjoy over tossed green salads or as a tasty side dish. Great on a relish platter at your next BBQ!

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