Get ready to fall in love with these Easy Pickled Beets, a dish that delivers vibrant color, tangy flavor, and just the right hint of sweetness with barely any fuss. This recipe takes humble beets and transforms them with a punchy homemade vinaigrette, creating a versatile side that breathes new life into salads, sandwiches, and snack plates alike. Not only are they delicious, these Easy Pickled Beets are as pleasing to the eye as they are to the palate, making every meal feel a little bit special.
Ingredients You’ll Need
You only need a handful of staple ingredients to make these Easy Pickled Beets, and each one plays an irreplaceable role in building bold flavor, tender texture, and gorgeous jewel tones. Here’s what you’ll need and why it matters:
- Beets: The main event! Look for a fresh bunch with vibrant skin for the best flavor and color.
- Cider vinegar: Adds that signature tangy kick and helps balance the natural sweetness of the beets.
- Sugar: Just a touch to round out the acidity and highlight the beets’ earthy profile.
- Extra virgin olive oil: Richens the vinaigrette while lending a silky finish to the pickling liquid.
- Dry mustard: A tiny but mighty ingredient that wakes up all the other flavors and emulsifies the dressing.
- Salt and pepper: Essential for rounding out the dish with savory depth and a hint of spice.
How to Make Easy Pickled Beets
Step 1: Prep the Beets
Start by trimming off the greens (save them for sautéing later!) and scrub the beets until they’re spotless. Removing all traces of soil will ensure your finished Easy Pickled Beets taste as clean and sweet as possible. Don’t be afraid to get your hands a little pink—completely worth it!
Step 2: Cook the Beets
Choose your adventure: boiling or roasting. To boil, simply cover the beets with water in a saucepan, bring to a boil, then simmer until fork-tender—usually about 35 to 45 minutes. For roasting, rub the beets in olive oil, wrap them securely in foil, and bake at 400°F for about an hour. Roasting amplifies sweetness, while boiling keeps things nice and straightforward. Either way, make sure the beets yield easily to a fork before moving on.
Step 3: Peel and Cut Your Beets
Once your beets are cool enough to handle, slip off the skins with your fingers—they’ll come right off! Then quarter or slice them, depending on how you’d like to serve your Easy Pickled Beets. Thick wedges are hearty, while thin slices are perfect for layering in salads.
Step 4: Make the Vinaigrette
In a bowl, whisk together cider vinegar, sugar, olive oil, and dry mustard until emulsified. The dry mustard is key for blending everything, infusing a subtle zest. Season generously with salt and pepper, then taste and tweak the balance until it’s just right for you.
Step 5: Marinate and Pickle
Combine the cut beets with your vinaigrette, gently tossing so every piece is coated. Let them marinate at room temperature for at least 30 minutes. This short bath infuses the beets with every tangy, sweet, and peppery note—an express route to the best Easy Pickled Beets you’ll ever try.
How to Serve Easy Pickled Beets
Garnishes
Dress up your Easy Pickled Beets with a sprinkle of orange zest, a handful of chopped fresh herbs like dill or parsley, or even a light dusting of flaky salt. If you really want to impress, a few toasted walnuts or crumbles of tangy goat cheese make a stunning (and tasty) finishing touch!
Side Dishes
Pair Easy Pickled Beets with anything from roast chicken and grilled fish to a big bowl of lentils or quinoa. Their lively flavor is just the right counterpoint to rich mains, and they’re perfect nestled into a leafy green salad or alongside roasted vegetables for a totally plant-powered plate.
Creative Ways to Present
Try layering Easy Pickled Beets atop creamy hummus for a dramatic appetizer, or tucking them into sandwiches for a pop of color and acidity. You can even add them to cheese boards or mezze platters—everyone loves a bright, tangy bite to cleanse the palate between nibbles.
Make Ahead and Storage
Storing Leftovers
Easy Pickled Beets keep beautifully in the refrigerator for up to five days. Store them in a glass or non-reactive container (think ceramic or stainless steel) with a tight-fitting lid. The flavor actually improves after a day or two, so don’t be shy about making a batch in advance!
Freezing
While fresh pickled beets boast the best texture, you can freeze leftovers if needed. Place cooled beets and pickling liquid in a freezer-safe bag or container. They’ll keep for up to three months—just know that the texture will be a little softer after thawing, but still tasty for grain bowls and salads.
Reheating
You don’t need to reheat Easy Pickled Beets, as they are meant to be enjoyed chilled or at room temperature. If you prefer them slightly warmed (for, say, topping a grain bowl), simply let them sit on the counter for 10 to 15 minutes before using.
FAQs
Can I use pre-cooked or canned beets for this recipe?
Absolutely! Pre-cooked or canned beets can save time. Just drain well, slice or quarter them, and proceed directly with the vinaigrette and marinating steps. The flavor will still be delicious, though fresh beets do offer a bit more texture and vibrant taste.
How do I prevent red beet stains on my hands and cutting board?
Wearing disposable gloves while handling beets works wonders for stain prevention. For cutting boards, use a little lemon juice and baking soda to scrub away any residual color—it disappears faster than you’d think!
Can I adjust the sweetness or acidity of the vinaigrette?
Definitely! The recipe is very forgiving. If you like your Easy Pickled Beets tarter, add more vinegar; for extra sweetness, a little more sugar or even honey does the trick. Taste as you go and make it your own.
Are there any fun add-ins to try with Easy Pickled Beets?
Yes! Try adding thinly sliced red onions, a splash of fresh citrus juice (lemon, lime, or orange), or whole mustard seeds for extra zing. Fresh herbs like dill, tarragon, or chives also give an herby lift to the finished dish.
Is this recipe suitable for meal prep?
Easy Pickled Beets are perfect for meal prep—they get better as the days go by and are endlessly versatile. Make a batch ahead and brighten up lunch salads, grain bowls, sandwiches, or picnic spreads all week long.
Final Thoughts
If you’ve never tried making Easy Pickled Beets at home, now’s the perfect time to give it a whirl. They’re quick, colorful, full of zing, and guaranteed to steal the show at any meal. I hope this recipe sparks some delicious adventures in your kitchen!
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Easy Pickled Beets Recipe
- Total Time: 55 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
Easy Pickled Beets is a simple and flavorful recipe that combines the earthy sweetness of beets with a tangy vinaigrette. Perfect as a side dish or for adding a pop of color and flavor to salads.
Ingredients
For the Pickled Beets:
- 1 bunch (4 or 5) beets
- 1/4 cup cider vinegar
- 1 tablespoon sugar
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon dry mustard
- Salt and pepper
Instructions
- Prep and cook the beets: Remove the greens from the beets and scrub them clean. Boil or roast the beets until tender.
- Peel the beets and cut: Once cooked, peel off the skins and slice or quarter the beets.
- Make the vinaigrette and pickle: Whisk together cider vinegar, sugar, olive oil, dry mustard, salt, and pepper. Combine with beets and marinate.
- Prep Time: 5 mins
- Cook Time: 50 mins
- Category: Side Dish
- Method: Boiling or Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
