Are you ready to add a pop of color and flavor to your meals? Look no further than the humble pickled beet! These sweet and tangy treats are incredibly versatile, and can be used as a side dish, added to salads, or even used as a topping for sandwiches. In this article, we’ll explore 18 different recipes that showcase the versatility of pickled beets. From classic spiced pickles to bold and spicy variations, there’s something on this list for every occasion.
Whether you’re looking for a quick and easy snack, a flavorful addition to your favorite dishes, or a show-stopping side dish for your next dinner party, these tangy pickled beet recipes have got you covered. So grab some beets, get creative, and get ready to add a little excitement to your meals!
Classic Spiced Pickled Beets
Savor the sweet and tangy flavor of pickled beets infused with warm spices. This recipe is a classic take on traditional pickling, perfect for adding a pop of color and flavor to any dish.
Ingredients:
– 4 cups pickling beets (fresh or canned)
– 1 cup vinegar (white or apple cider)
– 1/2 cup water
– 1/4 cup granulated sugar
– 1 tsp ground cinnamon
– 1/2 tsp ground cloves
– 1/4 tsp ground nutmeg
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C). If using fresh beets, wrap them in foil and roast for 30-40 minutes, or until tender.
2. Slice the cooked beets into 1/4-inch thick wedges.
3. In a large saucepan, combine vinegar, water, sugar, cinnamon, cloves, nutmeg, salt, and pepper. Bring to a boil over medium-high heat.
4. Pack the beet slices into clean glass jars, leaving about 1 inch headspace. Pour the hot pickling liquid over the beets, ensuring they are completely covered.
5. Seal the jars and refrigerate for at least 24 hours or up to several weeks.
Cooking Time: 30-40 minutes (roasting time) + 10-15 minutes (pickling time)
Honey-Glazed Pickled Beets with Cinnamon
Add a touch of warmth and sweetness to your pickled beets by incorporating honey and cinnamon. This unique twist on traditional pickling creates a deliciously complex flavor profile.
Ingredients:
– 2 lbs fresh or pickled beets, sliced into wedges
– 1/4 cup honey
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 2 tbsp sugar
– 1 tsp ground cinnamon
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, combine honey, apple cider vinegar, water, sugar, and cinnamon. Bring to a boil over medium-high heat.
2. Reduce heat to medium-low and simmer for 10 minutes or until the glaze has thickened slightly.
3. Add sliced beets to the glaze and let them simmer for an additional 5-7 minutes, or until they are coated with the sweet and sour glaze.
4. Remove from heat and season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Quick Refrigerator Pickled Beets
Add a pop of color and tanginess to your meals with these quick and easy pickled beets that can be ready in under an hour. Perfect for topping salads, sandwiches, or using as a side dish.
Ingredients:
– 2 large beets
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon sugar
– Salt and pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender when pierced with a fork.
3. Let beets cool, then peel and slice into 1/4-inch thick wedges.
4. In a large bowl, whisk together vinegar, water, sugar, salt, and pepper.
5. Add sliced beets to the pickling liquid and refrigerate for at least 30 minutes or up to 2 hours.
6. Just before serving, garnish with chopped fresh dill if desired.
Cooking Time: Under 1 hour
Balsamic Pickled Beets with Thyme
Elevate your salad game with this sweet and tangy side dish featuring pickled beets infused with the warmth of thyme. These crimson beauties are perfect for accompanying grilled meats, cheeses, or as a topping for sandwiches.
Ingredients:
– 2 lbs fresh beets
– 1 cup balsamic vinegar
– 1 cup white wine vinegar
– 1/4 cup sugar
– 2 sprigs of fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Peel beets and slice into 1/4-inch thick wedges.
4. In a large bowl, whisk together balsamic vinegar, white wine vinegar, sugar, thyme sprigs, salt, and pepper.
5. Add the pickled beets to the marinade and refrigerate for at least 2 hours or overnight.
6. Serve chilled, garnished with additional thyme if desired.
Cooking Time: 1 hour (roasting) + 2 hours (marinating)
Spicy Pickled Beets with Jalapeños
A sweet and spicy twist on traditional pickled beets, this recipe adds a kick of heat from jalapeños. Perfect as a side dish or topping for your favorite meals.
Ingredients:
– 4 large beets
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1 jalapeño pepper, sliced
– 1 tsp (5g) salt
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the beets in their skins for about 45 minutes, or until tender when pierced with a fork.
3. Let the beets cool, then peel and slice them into 1/4-inch (6mm) thick wedges.
4. In a medium saucepan, combine vinegar, water, sugar, sliced jalapeño, and salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
5. Pack the beet slices into a clean glass jar or container. Pour the hot pickling liquid over the beets, making sure they’re completely covered.
6. Let the mixture cool to room temperature, then refrigerate for at least 24 hours before serving.
Cooking Time: About 1 hour (including roasting time)
Orange and Ginger Pickled Beets
Add a burst of citrusy flavor to your pickled beets with this unique recipe that combines the natural sweetness of beets with the tanginess of orange and ginger.
Ingredients:
– 2 lbs pickling beets, peeled and sliced
– 1/4 cup orange juice
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 2 tablespoons honey
– 1-inch piece of fresh ginger, grated
– Salt and pepper to taste
Instructions:
1. In a large saucepan, combine beets, orange juice, apple cider vinegar, water, and honey.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes.
3. Remove the beets from the heat and stir in grated ginger.
4. Let the mixture cool to room temperature.
5. Refrigerate the pickled beets for at least 24 hours before serving.
Cooking Time: 20 minutes
Servings: 4-6
Dill and Garlic Pickled Beets
Add a burst of flavor to your meal with these tangy and aromatic pickled beets, infused with the freshness of dill and pungency of garlic.
Ingredients:
– 2 lbs fresh or canned beets
– 1/4 cup white vinegar
– 1/4 cup water
– 2 tbsp granulated sugar
– 2 tsp salt
– 1/4 cup thinly sliced red onion
– 3 cloves garlic, minced
– 1/4 cup chopped fresh dill
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes or until tender.
3. Peel beets and slice into wedges.
4. In a saucepan, combine vinegar, water, sugar, salt, and garlic. Bring to a boil over medium-high heat.
5. Reduce heat and simmer for 10 minutes.
6. Pack beets and red onion into a clean glass jar. Pour the pickling liquid over them.
7. Stir in chopped dill.
8. Refrigerate for at least 24 hours before serving.
Cooking Time: 1 hour (including roasting time)
Maple Bourbon Pickled Beets
These pickled beets are a delicious twist on the classic recipe, with the added depth of maple syrup and bourbon. Perfect for topping burgers or sandwiches, or as a side dish for your next gathering.
Ingredients:
– 2 lbs fresh beets
– 1 cup (250ml) apple cider vinegar
– 1/2 cup (125ml) maple syrup
– 1/4 cup (60ml) bourbon whiskey
– 1 tsp salt
– 1/2 tsp black pepper
Instructions:
1. Preheat oven to 425°F (220°C). Roast the beets for 45-50 minutes, or until tender.
2. Let the beets cool, then peel and slice into 1-inch (2.5cm) pieces.
3. In a large bowl, combine apple cider vinegar, maple syrup, bourbon whiskey, salt, and black pepper.
4. Add the sliced beets to the marinade and refrigerate for at least 24 hours or up to 48 hours.
5. Serve chilled, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes (roasting), 1-2 days (pickling)
Rosemary and Black Pepper Pickled Beets
Elevate your pickling game with this flavorful recipe that combines the earthy sweetness of beets with the herbaceousness of rosemary and a hint of black pepper.
Ingredients:
– 2 lbs fresh or pickled beets, peeled and sliced into 1/4-inch thick rounds
– 1 cup (250ml) white wine vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 2 tbsp chopped fresh rosemary leaves
– 1 tsp black pepper
– Salt, to taste
Instructions:
1. In a large saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer for 10 minutes.
3. Add sliced beets, rosemary leaves, and black pepper to the pickling liquid. Simmer for an additional 15-20 minutes or until beets are tender.
4. Remove from heat and let cool to room temperature.
5. Transfer pickled beets to a clean glass jar with tight-fitting lid. Store in refrigerator.
Cooking Time: 30-40 minutes
Apple Cider Vinegar Pickled Beets
A classic recipe with a twist! This sweet and tangy pickle combines the natural sweetness of beets with the bold flavor of apple cider vinegar, creating a delicious condiment perfect for topping sandwiches, salads, or using as a side dish.
Ingredients:
– 2 lbs fresh beets
– 1 cup apple cider vinegar
– 1/4 cup water
– 2 tbsp sugar
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the beets in their skins for about 45 minutes, or until they’re tender.
3. Let the beets cool, then peel and slice them into 1/4-inch thick wedges.
4. In a saucepan, combine apple cider vinegar, water, sugar, salt, and black pepper. Bring to a boil over medium-high heat.
5. Reduce heat to medium-low and simmer for 10 minutes.
6. Pack the beet slices into clean glass jars, leaving about 1/2 inch of headspace. Pour the hot pickling liquid over the beets.
7. Seal the jars and let them cool to room temperature. Store in the refrigerator.
Cooking Time: About 1 hour (roasting time) + 10 minutes (pickling time)
Pickled Beet and Red Onion Salad
This refreshing salad combines the sweetness of pickled beets with the pungency of red onion, perfect for a light and tangy side dish or topping for sandwiches.
Ingredients:
– 1 cup pickled beets (homemade or store-bought), drained
– 1/2 cup thinly sliced red onion
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh parsley leaves, chopped (optional)
Instructions:
1. In a medium bowl, combine the pickled beets, red onion, and olive oil.
2. In a small bowl, whisk together the apple cider vinegar and honey until well combined.
3. Pour the dressing over the beet mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped fresh parsley leaves, if desired.
Cooking Time: 10 minutes
Beet and Horseradish Pickled Relish
This vibrant relish adds a pop of color and flavor to sandwiches, salads, and snacks. Its sweet and spicy combination is the perfect accompaniment to your favorite dishes.
Ingredients:
– 2 cups cooked beets, peeled and diced
– 1/2 cup white vinegar
– 1/4 cup apple cider vinegar
– 1/4 cup sugar
– 1 tablespoon grated fresh horseradish
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions:
1. In a medium saucepan, combine the diced beets, white vinegar, apple cider vinegar, sugar, and salt.
2. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15 minutes.
3. Remove from heat and stir in the grated horseradish and black pepper.
4. Let cool completely before transferring to an airtight container.
5. Refrigerate for at least 24 hours to allow flavors to meld.
Cooking Time: 15 minutes
Sweet and Sour Pickled Beets
Sweet and Sour Pickled Beets Recipe
This recipe brings a tangy twist to traditional pickling by balancing the sweetness of beets with a hint of sourness, creating a deliciously unique condiment perfect for topping sandwiches, salads, or using as a side dish.
Ingredients:
• 4 large beets
• 1 cup (250ml) white vinegar
• 1/2 cup (125ml) apple cider vinegar
• 1/4 cup (60g) granulated sugar
• 1/4 cup (60g) pickling spice blend (or to taste)
• 1/4 cup (60ml) water
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender when pierced.
3. Peel the cooled beets and slice into 1-inch (2.5cm) wedges.
4. In a large bowl, combine vinegar, sugar, pickling spice blend, and water. Stir to dissolve.
5. Add beet slices to the pickling liquid, ensuring they’re covered. Cover and refrigerate for at least 24 hours or up to 3 days.
Cooking Time: 45-50 minutes (roasting), 24+ hours (pickling)
Enjoy your tangy Sweet and Sour Pickled Beets!
Pickled Beet Deviled Eggs
Pickled Beet Deviled Eggs: A Twist on a Classic Recipe
These deviled eggs take a cue from the sweet and tangy flavors of pickled beets, adding a pop of color and excitement to your next gathering. With just a few simple ingredients, you’ll be whipping up these bite-sized treats in no time.
Ingredients:
– 6 large eggs, hard-boiled and peeled
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon prepared horseradish
– 1/4 cup finely chopped pickled beets (see note)
– Salt and pepper to taste
– Paprika or chopped fresh herbs for garnish (optional)
Instructions:
1. Cut the eggs in half lengthwise and carefully remove the yolks.
2. In a bowl, mash the yolks with mayonnaise, Dijon mustard, and horseradish until smooth.
3. Stir in the chopped pickled beets.
4. Spoon the yolk mixture evenly into the egg white halves.
5. Sprinkle with salt and pepper to taste.
6. Garnish with paprika or fresh herbs, if desired.
Cooking Time: None! Just assemble and serve.
Pickled Beet and Goat Cheese Tart
This tart combines the natural sweetness of pickled beets with the creaminess of goat cheese, all wrapped up in a flaky pastry crust. Perfect for a light lunch or dinner party.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/2 cup pickled beets, chopped
– 8 oz goat cheese, crumbled
– 1/4 cup chopped fresh thyme
– Salt and pepper to taste
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 400°F (200°C). Roll out puff pastry to a thickness of about 1/8 inch.
2. In a small bowl, mix together pickled beets, goat cheese, and thyme. Season with salt and pepper to taste.
3. Spread the beet-cheese mixture onto one half of the pastry, leaving a 1/2-inch border around the edges.
4. Brush the edges of the pastry with beaten egg. Fold the other half of the pastry over the filling, pressing gently to seal.
5. Brush the top of the tart with remaining egg and bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Pickled Beet Hummus
This recipe combines the classic flavors of hummus with the sweet and tangy taste of pickled beets, creating a unique and delicious dip perfect for snacking or entertaining.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1/4 cup pickled beet mixture (see below)
– Salt and pepper to taste
– Optional: paprika, parsley, or other garnishes
Pickled Beet Mixture:
– 1 cup cooked beets
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1/4 teaspoon salt
Instructions:
1. In a blender or food processor, combine chickpeas, lemon juice, tahini, garlic, and olive oil. Blend until smooth.
2. Stir in the pickled beet mixture.
3. Season with salt and pepper to taste.
4. Garnish with paprika, parsley, or other toppings as desired.
5. Refrigerate for at least 30 minutes before serving.
Cooking Time: None required, just blend and chill!
Pickled Beet and Walnut Salad
This vibrant salad combines the natural sweetness of beets with the earthy flavor of walnuts, all tied together with a tangy pickling liquid. Perfect for a light and refreshing meal or as a side dish.
Ingredients:
– 2 large beets
– 1/4 cup pickling liquid (see below)
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped walnuts
– 2 tablespoons olive oil
– Salt and pepper to taste
Pickling Liquid:
– 1 cup apple cider vinegar
– 1/4 cup water
– 2 tablespoons sugar
– 1 teaspoon salt
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and slice into wedges.
4. In a small saucepan, combine pickling liquid ingredients and bring to a boil.
5. Pour pickling liquid over beet slices and let them sit at room temperature for at least 30 minutes.
6. Just before serving, toss with parsley, walnuts, and olive oil. Season with salt and pepper to taste.
Cooking Time: 1 hour 15 minutes (including roasting time)
Pickled Beet and Arugula Flatbread
Elevate your pizza night with this flavorful flatbread, featuring sweet pickled beets and peppery arugula.
Ingredients:
– 1 pre-made or homemade flatbread (about 12 inches in diameter)
– 1/2 cup pickled beet slices
– 4 cups arugula leaves
– 1/4 cup crumbled goat cheese (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 425°F (220°C).
2. Roll out the flatbread to a thickness of about 1/8 inch.
3. Spread the arugula leaves evenly over the flatbread, leaving a 1-inch border around the edges.
4. Arrange the pickled beet slices on top of the arugula.
5. Sprinkle with crumbled goat cheese (if using).
6. Drizzle olive oil over the toppings and season with salt and pepper to taste.
7. Bake for 12-15 minutes or until the crust is golden brown.
Cooking Time: 12-15 minutes
Summary
Get ready to add a pop of flavor to your meals with these 18 tangy pickled beet recipes! From classic spiced and honey-glazed options to spicy and sweet variations, there’s something for every occasion. Try pairing pickled beets with goat cheese on a tart or using them as a topping for deviled eggs. For a lighter take, add them to a salad or use as a relish for sandwiches. Whatever your taste, these recipes will bring out the natural sweetness of beets and add a tangy twist to any dish.
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