Are you ready to add a burst of flavor and color to your meals? Look no further! Pickled beets are a culinary treasure that can elevate any dish from ordinary to extraordinary. With their sweet-tart flavor and vibrant magenta hue, pickled beets are the perfect addition to salads, sandwiches, and even desserts. In this article, we’ll explore 20 mouth-watering recipes that showcase the versatility of pickled beets. From classic spiced pickles to innovative twists like honey-glazed and maple bourbon, there’s something for every taste and occasion.
Whether you’re a seasoned cook or just starting to experiment with new flavors, these tangy pickled beet recipes are sure to inspire your next culinary adventure. So go ahead, get pickling, and discover the joy of incorporating this tasty ingredient into your daily meals!
Classic Spiced Pickled Beets
Add a pop of color and flavor to your meals with these classic pickled beets. The combination of sweet and tangy flavors, along with the warmth of spices, makes them a perfect accompaniment to any dish.
Ingredients:
– 4 cups thinly sliced beets
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1 tsp (5g) salt
– 1 tsp ground cinnamon
– 1/4 tsp ground cloves
– 1/4 tsp ground allspice
Instructions:
1. In a large saucepan, combine beets, vinegar, water, sugar, salt, cinnamon, cloves, and allspice.
2. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes or until the beets are tender.
3. Remove from heat and let cool to room temperature.
4. Transfer the pickled beets to an airtight container and refrigerate for at least 24 hours before serving.
Cooking Time: 20-25 minutes
Honey-Glazed Pickled Beets with Cinnamon
Elevate the flavor of pickled beets with a hint of warmth from cinnamon and a drizzle of honey. This recipe is perfect for adding a twist to your holiday table or as a unique side dish any time of the year.
Ingredients:
– 4 cups pickled beets (homemade or store-bought)
– 1/4 cup honey
– 2 tablespoons apple cider vinegar
– 1 tablespoon water
– 1 cinnamon stick, broken into pieces
– Salt and pepper to taste
Instructions:
1. In a small saucepan, combine honey, apple cider vinegar, and water. Bring to a boil over medium heat.
2. Reduce heat to low and simmer for 5 minutes or until the glaze has thickened slightly.
3. Add broken cinnamon stick pieces to the glaze and stir to combine.
4. Pour the warm glaze over the pickled beets and toss to coat.
5. Season with salt and pepper to taste.
6. Serve warm or at room temperature.
Cooking Time: 10-15 minutes
Quick Refrigerator Pickled Beets
Add a burst of flavor to your meals with these easy-to-make pickled beets. Perfect for topping salads, sandwiches, or using as a side dish, they’re ready in just 30 minutes!
Ingredients:
– 2 large red beets
– 1 cup (250ml) white vinegar
– 1/4 cup (60ml) water
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 cloves garlic, minced
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 30 minutes, or until tender.
3. Let cool, then peel and slice into thin wedges.
4. In a large bowl, whisk together vinegar, water, sugar, salt, black pepper, and garlic.
5. Add the beet slices to the bowl and toss to coat.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 30 minutes (roasting time) + 30 minutes (pickling time)
Balsamic Pickled Beets with Thyme
A sweet and tangy twist on traditional pickling, these Balsamic Pickled Beets with Thyme are perfect for snacking or adding a pop of flavor to any dish.
Ingredients:
– 2 lbs fresh beets
– 1 cup balsamic vinegar
– 1/4 cup sugar
– 1/4 cup water
– 1 tsp salt
– 1/4 tsp black pepper
– 2 sprigs of fresh thyme
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the beets in their skins for about 45-50 minutes, or until tender.
3. Let the beets cool, then peel and slice into wedges.
4. In a saucepan, combine balsamic vinegar, sugar, water, salt, and black pepper. Bring to a boil over medium heat.
5. Reduce heat to low and simmer for 10-15 minutes, or until the glaze has thickened slightly.
6. Pack the beet slices into a clean glass jar with the thyme sprigs.
7. Pour the warm balsamic glaze over the beets, making sure they’re fully coated.
8. Let the pickles cool to room temperature, then refrigerate for at least 24 hours before serving.
Cooking Time: 1 hour 15 minutes (including roasting time)
Garlic and Dill Pickled Beets
Add a pop of color and flavor to your plate with this easy-to-make recipe for pickled beets. The combination of sweet beets, pungent garlic, and bright dill will elevate any dish.
Ingredients:
– 4 large beets
– 1/2 cup (125 ml) white vinegar
– 1/4 cup (60 ml) water
– 2 cloves garlic, minced
– 2 tbsp (30 ml) granulated sugar
– 1 tsp (5 ml) salt
– 1/4 cup (15 g) chopped fresh dill
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 cool, then peel and slice into wedges.
4. In a medium saucepan, combine vinegar, water, garlic, sugar, salt, and dill. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
5. Pack beets into a clean glass jar or container. Pour the hot pickling liquid over the beets, leaving about 1 inch (2.5 cm) headspace.
6. Seal and refrigerate for at least 24 hours before serving.
Cooking Time: 1 hour 15 minutes
Orange and Ginger Pickled Beets
Add a pop of color and flavor to your meals with these vibrant Orange and Ginger Pickled Beets! This simple recipe combines the natural sweetness of beets with the warmth of ginger and the brightness of orange.
Ingredients:
– 2 lbs pickling beets, peeled and thinly sliced
– 1/4 cup freshly grated ginger
– 1/4 cup orange juice (fresh or bottled)
– 1/4 cup white vinegar
– 1/4 cup sugar
– 1 tsp salt
– 1/4 cup water
Instructions:
1. In a large bowl, combine sliced beets and grated ginger.
2. In a separate saucepan, combine orange juice, vinegar, sugar, salt, and water. Bring to a boil over medium heat.
3. Pour the hot pickling liquid over the beet mixture, making sure they are completely covered.
4. Let the mixture cool to room temperature, then refrigerate for at least 24 hours or up to 2 weeks.
5. Serve chilled, garnished with fresh orange slices and chopped scallions if desired.
Cooking Time: 10 minutes (plus marinating time)
Spicy Jalapeño Pickled Beets
Add a spicy kick to your vegetable garden with this easy-to-make pickling recipe featuring sweet beets and a tangy jalapeño twist.
Ingredients:
– 4 cups of fresh or pickled beets, sliced
– 1/2 cup of white vinegar
– 1/4 cup of water
– 1/4 cup of granulated sugar
– 1/4 cup of salt
– 2 tbsp of chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 tsp of whole black peppercorns
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, and salt.
2. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes.
3. Add chopped cilantro, jalapeño pepper, and black peppercorns to the pickling liquid. Simmer for an additional 5 minutes.
4. Pack sliced beets into a clean glass jar or container. Pour the hot pickling liquid over the beets.
5. Seal the jar or container and let it cool to room temperature. Store in the refrigerator.
Cooking Time: 25 minutes
Rosemary and Black Pepper Pickled Beets
Add a flavorful twist to traditional pickled beets with the earthy notes of rosemary and the warmth of black pepper. This recipe is perfect for those looking to elevate their pickle game.
Ingredients:
– 4 cups beets, peeled and thinly sliced
– 1 cup white vinegar
– 1/2 cup water
– 1/4 cup sugar
– 2 tbsp rosemary leaves, chopped
– 1 tsp black pepper
– Salt, to taste
Instructions:
1. In a large bowl, combine beets, vinegar, water, sugar, and salt. Let it sit for at least 30 minutes to allow the beets to pickle slightly.
2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
3. Spread the pickled beets on the prepared baking sheet in a single layer.
4. Roast the beets in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
5. Stir in chopped rosemary leaves and black pepper. Let it cool to room temperature before serving.
Cooking Time: 30 minutes (plus roasting time)
Maple Bourbon Pickled Beets
Elevate your pickling game with this unique recipe that combines the natural sweetness of beets with the richness of maple syrup and the depth of bourbon. These pickles make a great addition to any charcuterie board or can be used as a topping for burgers, salads, or sandwiches.
Ingredients:
– 4 lbs pickling beets
– 1 cup (200ml) apple cider vinegar
– 1/2 cup (120ml) maple syrup
– 1/4 cup (60ml) bourbon whiskey
– 1 tsp (5g) salt
– 1/2 tsp (2.5g) black pepper
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45 minutes, or until tender.
3. Let beets cool, then peel and slice into 1-inch (2.5cm) thick pieces.
4. In a large bowl, combine vinegar, maple syrup, bourbon, salt, and black pepper.
5. Add sliced beets to the bowl and toss to coat.
6. Pack pickles into clean glass jars, leaving about 1 inch (2.5cm) of space at the top.
7. Refrigerate for at least 24 hours before serving.
Cooking Time: 45 minutes (roasting time)
Apple Cider Vinegar Pickled Beets
Add a tangy twist to your favorite salads or sandwiches with these sweet and sour pickled beets. The combination of earthy beets, tangy apple cider vinegar, and spices creates a flavor profile that’s both familiar and excitingly new.
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
– 1/4 tsp red pepper flakes (optional, for some heat)
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Let the beets cool, then peel and slice into 1/8-inch thick rounds.
3. In a medium saucepan, combine apple cider vinegar, water, sugar, salt, black pepper, and red pepper flakes (if using). Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes.
4. Pack the beet slices into a clean glass jar, leaving about 1 inch of headspace. Pour the hot pickling liquid over the beets, making sure they’re completely covered.
5. Seal the jar and refrigerate for at least 24 hours before serving.
Cooking Time: 45-50 minutes (roasting) + 10 minutes (pickling)
Golden Pickled Beets with Turmeric
This recipe adds a vibrant twist to traditional pickled beets by incorporating the warm, golden flavor of turmeric. The result is a sweet and tangy condiment perfect for topping sandwiches, salads, or using as a side dish.
Ingredients:
– 2 lbs fresh or canned beets
– 1 cup vinegar (apple cider or white wine)
– 1/2 cup water
– 2 tbsp honey
– 1 tsp ground turmeric
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions:
1. Preheat oven to 400°F (200°C).
2. If using fresh beets, wrap them in foil and roast for 45 minutes, or until tender.
3. Peel the beets and slice into 1-inch pieces.
4. In a medium saucepan, combine vinegar, water, honey, turmeric, salt, and pepper. Bring to a boil over medium heat.
5. Reduce heat to low and simmer for 10-15 minutes, or until the pickling liquid has thickened slightly.
6. Pack the beets into a clean glass jar, pouring the hot pickling liquid over them.
7. Let cool to room temperature before refrigerating.
Cooking Time: 1 hour 30 minutes (including roasting time)
Beet and Red Onion Pickled Salad
This vibrant salad is a perfect blend of sweet beets, tangy red onions, and crunchy greens, all tied together with a zesty pickling liquid. It’s a great side dish for any meal or a refreshing addition to your lunchbox.
Ingredients:
– 2 large beets
– 1 large red onion, thinly sliced
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/4 cup white vinegar
– 1/4 cup apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Let beets cool, then peel and slice into wedges.
3. In a large bowl, combine mixed greens, roasted beets, and red onion slices.
4. In a small saucepan, combine white vinegar, apple cider vinegar, honey, salt, and pepper. Bring to a boil over medium heat.
5. Pour pickling liquid over the salad and toss to coat. Refrigerate for at least 30 minutes before serving.
Cooking Time: 45-50 minutes (roasting beets) + 10-15 minutes (pickling)
Pickled Beet and Goat Cheese Tart
A sweet and savory tart that combines the earthy flavor of beets with the creaminess of goat cheese, perfect for a light lunch or dinner.
Ingredients:
– 1 sheet of puff pastry, thawed
– 1 cup pickled beets, chopped
– 1/2 cup crumbled goat cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. Spread the pickled beets evenly over the center of the pastry, leaving a 1-inch border around the edges.
4. Crumble the goat cheese over the beets.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Fold the edges of the pastry up over the filling, pressing gently to seal.
7. Brush the top crust with egg wash or water and sprinkle with chopped thyme (if using).
8. Bake for 25-30 minutes, or until the pastry is golden brown.
Cooking Time: 25-30 minutes
Sweet and Sour Pickled Beet Relish
Add a tangy twist to your favorite dishes with this sweet and sour pickled beet relish, perfect for topping sandwiches, salads, or using as a condiment.
Ingredients:
– 2 cups cooked beets (cooked according to package instructions)
– 1 cup granulated sugar
– 1/2 cup white vinegar
– 1/4 cup water
– 1 tablespoon pickling spice blend (optional)
– Salt and pepper, to taste
Instructions:
1. In a medium saucepan, combine beets, sugar, vinegar, water, and pickling spice blend (if using). Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 15-20 minutes or until the mixture has thickened slightly.
3. Remove from heat and let cool completely.
4. Refrigerate for at least 24 hours before serving.
Cooking Time: 30 minutes
Pickled Beet Deviled Eggs
Elevate your deviled egg game with the addition of pickled beets, adding a sweet and tangy flavor to this classic party appetizer.
Ingredients:
– 6 large eggs, hard-boiled and peeled
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon prepared horseradish
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh dill
– 1/4 cup pickled beet relish (see below)
– Paprika, for garnish
Pickled Beet Relish:
– 1 cup pickled beets, finely chopped
– 2 tablespoons mayonnaise
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. Cut the eggs in half lengthwise.
2. Scoop out the yolks and mash with a fork until smooth.
3. Add the mayonnaise, mustard, horseradish, salt, and pepper; mix until combined.
4. Stir in the chopped dill and pickled beet relish.
5. Spoon the yolk mixture into the egg white halves.
6. Sprinkle with paprika and serve chilled.
Cooking Time: 15-20 minutes
Pickled Beet and Cucumber Salad
A refreshing summer salad that combines the sweetness of pickled beets with the crunch of cucumber, perfect for a light and easy meal or as a side dish.
Ingredients:
– 1 large beet, peeled and thinly sliced
– 2 cups pickling liquid (homemade or store-bought)
– 4-6 cucumbers, sliced into thin rounds
– 1/4 cup chopped fresh dill
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. In a large bowl, combine the beet slices and pickling liquid. Let it sit for at least 30 minutes to allow the beets to pickle.
2. Meanwhile, arrange the cucumber slices on a serving plate or tray.
3. Once the beets are pickled, drain them and add them to the cucumber slices.
4. Sprinkle chopped fresh dill over the top of the salad.
5. Drizzle with olive oil and season with salt and pepper to taste.
Cooking Time: 30 minutes (pickling time) + assembly
Pickled Beet Hummus
A twist on traditional hummus, this recipe adds a tangy and sweet flavor profile with pickled beets. Perfect for snacking or serving as an appetizer.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup pickled beet juice (see note)
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
Instructions:
1. In a blender or food processor, combine chickpeas, pickled beet juice, tahini, lemon juice, garlic, and salt.
2. Blend until smooth, stopping to scrape down the sides of the blender as needed.
3. With the blender running, slowly pour in the olive oil.
4. Continue blending for an additional 30 seconds.
Cooking Time: None, as this recipe is a dip or spread.
Note: To make pickled beet juice, cook beets until tender, then blend with lemon juice and salt to taste. Strain the mixture through a fine-mesh sieve to remove solids. Store in the refrigerator for up to 1 week.
Pickled Beet and Feta Stuffed Peppers
Elevate your snack game with this sweet and savory combination of pickled beets, crumbly feta, and crunchy bell peppers. Perfect for a quick appetizer or party favor.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked pickled beets (homemade or store-bought)
– 1/2 cup crumbled feta cheese
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers, removing seeds and membranes.
3. In a bowl, mix together pickled beets, feta cheese, salt, and pepper.
4. Stuff each pepper with the beet-feta mixture, dividing it evenly among the four peppers.
5. Drizzle olive oil over the peppers and season with additional salt and pepper if desired.
6. Bake for 15-20 minutes or until the peppers are tender.
Cooking Time: 15-20 minutes
Pickled Beet and Walnut Pasta Salad
A vibrant and flavorful salad that combines the sweetness of pickled beets with the crunch of toasted walnuts, all tossed together with al dente pasta.
Ingredients:
– 8 oz. pasta (such as spaghetti or linguine)
– 2 cups cooked beet mixture (see note)
– 1/4 cup chopped fresh parsley
– 1/4 cup toasted walnut halves
– 2 tbsp. olive oil
– 1 tsp. apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine the cooked beet mixture, parsley, and toasted walnuts.
3. In a small bowl, whisk together olive oil and apple cider vinegar. Pour the dressing over the beet mixture and toss to combine.
4. Add the cooked pasta to the bowl and toss everything together until well coated with the dressing.
5. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Pickled Beet and Avocado Toast
Pickled Beet and Avocado Toast: A Sweet and Savory Delight
This recipe combines the natural sweetness of pickled beets with the creamy richness of avocado, all on top of crispy toast. Perfect as a snack or light meal, this dish is sure to delight your taste buds.
Ingredients:
– 2 slices of bread (whole wheat or sourdough work well)
– 1/4 cup pickled beets, thinly sliced
– 1 ripe avocado, mashed
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: crumbled goat cheese or chopped fresh herbs for added flavor
Instructions:
1. Toast the bread until lightly browned.
2. Spread the mashed avocado on top of the toast.
3. Arrange the sliced pickled beets on top of the avocado.
4. Drizzle with olive oil and season with salt and pepper to taste.
5. If desired, sprinkle crumbled goat cheese or chopped fresh herbs for added flavor.
Cooking Time: 10-15 minutes
Enjoy your delicious Pickled Beet and Avocado Toast!
Summary
Get ready to add some tanginess to your meals with these 20 delicious pickled beet recipes! From classic spiced beets to honey-glazed and maple bourbon varieties, there’s something for every occasion. Try pairing pickled beets with goat cheese tart, deviled eggs, or a simple salad. For added crunch, use them in relish or hummus. You can even stuff peppers or pasta salads with the sweet and sour treats. Whether you’re looking for a quick refrigerator pickle or a more elaborate recipe, these tangy pickled beet recipes are sure to satisfy your cravings.
