If you like beets, then you are going to love pickled beets. Trust me when I say that you will fall in love with beets all over again.
If you don’t love beets (speaking of the traditional, red beets) then I’d encourage you to give golden beets a try. Although golden beets and their red sisters have similar tastes and practically identical nutritional values, golden beets have a slightly milder and sweeter taste. Some would describe the taste as “nutty” as opposed to the more “earthy” or “dirt-like taste” (I know, very appetizing) of red beets.
What I’m trying to say is, whether you like beets or not, please give pickled beets a try. The flavor and experience of eating pickled beets is much more exciting than plain beets. It’s a great way to incorporate a vegetable that’s packed with nutrients into your diet and they’re just fun to make.
Plus, these pickled golden beets add a beautiful pop of color to salads and nourish bowls. One of my favorite ways to eat them is in this kale salad/nourish bowl inspired by a salad at a restaurant I used to work at. It’s a kale salad with goat cheese, pickled golden beets, pears, and a honey-balsamic vinaigrette. Details COMING SOON.
These pickled golden beets are easy to make, require minimal ingredients, and are a great way to level up your cooking game as well as your meals at home.
Here’s a quick video of how I make pickled golden beets: COMING SOON.
Easy Refrigerator Pickled Golden Beets
Ingredients
- 1 lb golden beets about 3 small beets or 2 medium sized ones
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1/4 cup white vinegar
- 1 TBSP honey or sugar
- 1 tsp salt
Instructions
- Wash beets thoroughly. Cut stems and main roots off. It's okay to leave skin and smaller roots on. They will come off after roasting.
- Wrap beets in a parchment paper "purse" (see Instagram video). Place beets in the center of a large square of parchment paper. Roll and crimp the edges of the parchment paper in toward the beets to seal them in a little steam purse.
- Roast at 400° for 1 hour.
- After about 45 minutes, start preparing the pickling brine. Combine water, white vinegar, apple cider vinegar, and salt in a pot.
- If using sugar, add to the brining solution at this time also. If using honey, I recommend adding to the pot once the brine is warm to help the honey dissolve into the solution and off the spoon.
- Heat the brine (it does not need to boil) and stir until salt and sugar/honey dissolve.
- Remove beets from oven and allow to cool before handling.
- Once cooled, remove the beet skins by simply rubbing the skins off. They should peel off easily.
- Cut beets into desired shapes. I prefer cubes.
- Add beets to a glass jar. Pour hot brine over top.
- Allow to cool to room temperature uncovered before putting the lid on the jar and refrigerating.
- Refrigerate overnight before enjoying.