Roasted Pickled Beets
Making perfect roasted pickled beets is easier than you think, and a total game-changer if you’ve only had bland, watery versions. Roasting brings out rich, earthy sweetness and caramelized flavor that boiling can’t touch. Pickled afterward, they’re tangy, vibrant, and unforgettable.
Servings: 8
Ingredients
- 3 beets roasted and peeled
- ½ cup apple cider vinegar
- 2 Tbsp granulated sugar
- 1 tsp dry mustard
- salt and pepper to taste
Instructions
- Remove greens from beets. Scrub the beets free of any dirt, and cut the ends off the beets.
- Preheat the oven to 400°F (200°C). Afterwards, wrap whole beets in foil or place them in a covered baking dish. Then, roast for 1 hour until tender.
- Let them cool to the touch. Peel, slice, and add them to a quart-sized mason jar.
- Make your brine by combining the apple cider vinegar, sugar, and dry mustard in a small bowl. Whisk ingredients together. Add salt and pepper.
- Add the roasted beets to a bowl or jar. Then, pour the vinegar mixture over the beets and toss gently to coat.
- Let your beets marinate at room temperature with the lid off for at least 30 minutes. After 30 minutes, place the lid on the mason jar of beets and store it at the back of the refrigerator.
Notes
Doneness Cues
- A knife or fork should slide easily into the center of the beet.
- Skins loosen and rub off easily once roasted.
- The interior should be tender but still hold its shape.
Storage
- Refrigerator: Store in an airtight container for up to 5 days.
- Keep beets fully coated in the pickling liquid for the best flavor.
- Stir or shake gently before serving.
Success Notes
- Use medium-sized beets so they roast evenly.
- Roast beets whole to prevent moisture loss and maintain flavor.
- Allow time for chilling. Pickled flavor improves after resting.
- Adjust sugar slightly if you prefer a sweeter or more tangy brine.