Pickled Beets
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Pickled Beets

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.
Course Salads
Cuisine American
Keyword beets
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 92kcal
Author Carrie's Experimental Kitchen


  • 3 Medium-Large FreshBeets, stems removed
  • 1/4 c. Red Onion, thinly sliced
  • 1/4 c. White Balsamic Vinegar
  • 1 tbsp. Extra Virgin Olive Oil
  • 1 tsp. Fresh Tarragon, chopped
  • 1 tbsp. Sugar
  • Kosher Salt, to taste
  • Fresh Ground Black Pepper, to taste


  • 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 1/4" 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.


*Allow for extra refrigeration time. 
*Nutritional information is based on specific ingredients and products used in this recipe and was calculated by MyFitnessPal.com; which may not be 100% accurate. The marinade is not factored into this recipe as it's discarded before cooking. Original recipe can be found at www.carriesexperimentalkitchen.com


Serving: 0.5cup | Calories: 92kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Sodium: 328mg | Potassium: 213mg | Fiber: 2g | Sugar: 9g | Vitamin C: 4.1mg | Calcium: 10mg | Iron: 0.7mg