Make your own Pickled Beets at home with fresh beets and red onions marinated in white balsamic vinegar, extra virgin olive oil, sugar and fresh tarragon.
As a child, I remember going to family picnics and without fail, there would always be pickled beets as a salad option. I never particularly cared for them when I was young. But I now love them; especially on top of tossed salad.
With my new found love of fresh beets, I decided to give the old recipe a makeover using fresh ingredients like beets and tarragon; then using a white balsamic vinegar to give it a slightly different flavor.
How do you make Pickled Beets?
To make this recipe, start by placing the beets in a pot; then cover with water. Bring them to a boil; then reduce the heat to low and allow to simmer until the beets have softened.
Cooking times may vary depending on size, but they can take approximately 20-40 minutes. Remove from pan and allow to cool in cold water.
Next, peel the beet skins, slice beets into ¼" thick slices; then cut into manageable, bite-sized pieces and place in a bowl and add the onions.
In a separate small bowl, whisk together the vinegar, oil, tarragon and sugar until it's combined; then add it to the beets.
Mix well and season with salt and pepper as desired. Like I've said before. I salt everything so I don't usually add salt to my recipes because I know I'll always add it before I eat it. 🙂
Allow the beets to refrigerate for at least 2 hours before serving, but they taste better if you let them sit overnight so they really get that tangy flavor.
These Pickled Beets were so refreshing and flavorful and would make a lovely salad for any upcoming summer gathering. Try mixing it up a bit by using other flavored vinegars and fresh herbs. ~Enjoy!
Visit the recipe index to search for more recipes by category.
More Beet Recipes
- Oven Roasted Balsamic-Rosemary Beets
- Oven Baked Beet Chips
- Roasted Beet & Goat Cheese Salad
- Beet Chili
- Mediterranean Chickpea Salad with Beets
Sign up for my weekly newsletter and receive a FREE eBook!
Pickled Beets
Ingredients
- 3 large fresh beets (stems removed)
- ¼ cup thin sliced red onion
- ¼ cup white balsamic vinegar (or white distilled vinegar)
- 2 tablespoons extra virgin olive oil
- 1 teaspoons chopped fresh tarragon
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Place the beets in a pot, then cover with water. Bring to a boil, then reduce heat to low and allow to simmer until the beets have softened. Cooking times may vary depending on size, but will take approximately 20-40 minutes. Remove from pan and allow to cool in cold water.
- Peel the beet skins, slice beets into ¼" thick slices; then cut into manageable, bite-sized pieces and place in a bowl; then add the onions.
- In a separate small bowl, whisk together the vinegar, oil, tarragon and sugar until it's combined; then add it to the beets. Mix well and season with salt and pepper.
- Allow to refrigerate for at least 2 hours before serving, but preferably overnight.
Anita at Hungry Couple says
We LOVE pickled beets and I make them frequently. I always roast mine, pickle them in 1 part sugar, 1 part sherry vinegar and 1 part apple cider vinegar and add lots of red onion. So good!
Carrie Farias says
Oh that sounds really good Anita!
Debi RecipesForMyBoys says
Thank you for sharing these gorgeous Pickled Beets on Thursday's Treasures, my sweet friend! I cannot wait to make them!
Carrie Farias says
You're very welcome my friend, I'm so glad you liked them. xo