These easy roasted pickled beets are a summertime favorite to make around our kitchen! Roasted beets are preserved in a tangy brine that makes them perfect to top your salad or serve them as a side dish to your meatless main. These make the perfect accompaniment to any grilled food!
The Best Pickled Beet Recipe
This recipe is my favorite way to prepare beets during the spring and summer. If you would have asked me as a kid to eat anything pickled, my answer would have been a resounding ‘no’. I am so glad my taste buds have changed since I was 8 years of age (with age comes wisdom, right?).
I love roasted beets and pickling beets after roasting them transforms their earthy taste into a sweet and tangy delight. Pickled beets are a great way to preserve your fresh roasted beets and are a healthy addition to your lunch or dinner.
Frequently Asked Questions about Pickled Beets
If you have never pickled vegetables before you may have a few questions!
Is this recipe for pickled beets fermented?
Fermentation is one way of pickling vegetables but this recipe is not fermented. The main difference between fermentation and pickling is the use of vinegar. Fermented vegetables sit in a bath of salt water over several day. Pickled vegetables are made with a vinegar brine.
Are pickled beets healthy?
Yes! While pickled vegetable don’t quite boast the impressive probiotics of their fermented friends, apple cider vinegar is considered healthy for its antimicrobial and antioxidant effects.
How long will pickled beets last in the refrigerator?
There are many different thoughts out there about how long pickled vegetables will last in your refrigerator. This pickled beets recipe will generally last 1 month (other recipes may last longer). Always be sure to check your pickled veggies before eating though and if they smell or look bad, it’s time to ditch them! I have also heard if you see bubbles in the jar, this means they have gone bad. I try to store my pickled beets in the back of the fridge vs. the door so they stay colder and are not exposed to air that often, which in turn lengthens their shelf life.
What do you do with pickled vegetables?
There are so many ways to enjoy pickled beets! I love to eat them on top of my salad or alongside grilled vegetables. You could top your veggie burger with a pickled beet instead of a pickle! If you are an avocado toast fan, pickled beets added on top of your smashed avocado would be a great savory breakfast. Sub out your pickles in vegan potato salad with chopped beets!
There are so many great things to do with pickled beets, I really hope you try this recipe out. You will love these easy roasted pickled beets!
If you love pickled items, try pickled onions in this kale salad on our blog.
Tag @badtothebowl when you make this recipe!
Easy Roasted Pickled Beets SaladCourse: Sides, SaladsCuisine: AmericanDifficulty: Easy
Easy pickled beet recipe made with roasted beets are perfect for a salad or veggie burger.
3 medium to large beets, roasted and peeled
½ cup apple cider vinegar
2 Tblsp sugar
1 t dry mustard
salt and pepper to taste
- Remove greens from beets. Scrub the beets free of any dirt.
- Cut the ends off the beets and loosely wrap them in foil (you can wrap them all together, no need to wrap them individually). Roast in a 400°F oven for an hour or until they are easily pierced with a fork. Let them cool to the touch. Then add them to a quart sized mason jar.
- Make the brine by combining the cider vinegar, sugar and dry mustard. Whisk ingredients together with a fork. The dry mustard will help to emulsify the brine. Adjust to taste. Add salt and pepper to taste.
- Pour brine over beets and make sure the brine covers all the beets. If it doesn’t either remove some beets or make additional brine. Let your beets marinate at room temperature for at least 30 minutes with lid off. After 30 minutes, place lid on the mason jar of beets and store at the back of the refrigerator.
- This beet recipe will stay fresh for up to one month (if they last that long). Always ensure food safety though and check beets before eating – if they smell bad, do not eat. If bubbles are in the jar, do not eat.