Roasted and Pickled Beets

Roasted and Pickled Beets

vmu60

"A sweet and sour salad perfect for summer evenings. This dish is even better the next day!"
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Ingredients

2 h 30 m servings 88 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 88 kcal
  • 4%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Place beets in a shallow pan.
  2. Roast beets in the preheated oven until tender, about 1 hour. Remove pan from oven and cool beets until easily handled, at least 15 minutes.
  3. Peel beets and cut into 1/4-inch-thick slices.
  4. Beat balsamic vinegar, honey, and red wine vinegar together with a whisk in a bowl until dressing is smooth.
  5. Mix beets and onion in a bowl. Drizzle dressing over beet mixture and toss to coat; refrigerate until chilled, about 1 hour.

Footnotes

  • Cook's Note:
  • This could be made with canned beets but fresh are best.
  • Six medium beets can be used in place of the 12 small beets.

Reviews

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I had leftover beets roasted in olive oil, thyme and salt and pepper (I roasted too many for Borscht). From there I followed the recipe exactly. Man these are amazing. It's a week later and I ...

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