Quick Pickled Beets

4.4

(9)

7 Reviews

For these easy pickled beets, you only need to let them marinate in the pickling mixture for about 30 minutes to get great flavor. Marinating them longer just enhances the taste. Try them in place of cucumber pickles as a condiment or as a vegetable side dish for roasted chicken or beef.

Stacy Fraser

Updated on April 22, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Sylvia Geiger, M.S., RD

Active Time:

10 mins

Total Time:

40 mins

Servings:

Yield:

6 servings, about 1/2 cup each

Nutrition Profile:

Low-Carb Diabetes-Friendly Dairy-Free Low-Sodium Low Added Sugar Low-Fat Heart-Healthy Vegan Vegetarian Gluten-Free Low-Calorie

Jump to Nutrition Facts

How to Steam Your Beets Before Pickling

For this recipe, you will need 3 cups of steamed sliced beets. You can buy precooked beets at the store, but if you're cooking beets at home, follow these steps:

1. Remove remaining stems and ends from cleaned beets.

2. Cut each beet into 1/2- to 1-inch cubes or wedges.

3. Bring a small amount of water to a rolling boil in a large stockpot. Place a steamer basket in the pot so its bottom rests above the water level.

4. Put the beet pieces in the basket, cover the pot and steam until fork-tender, 10 to 15 minutes for smaller pieces or 20 to 30 minutes for medium and large ones.

5. Remove the beets from the basket and let cool for 5 to 10 minutes. Remove the skin.

How to Serve Quick Pickled Beets

They can be added to a composed salad, a smoked salmon bagel sandwich or an arugula and herbed goat cheese sandwich.

How to Store Quick Pickled Beets

After the beets have cooled completely, store them in an airtight container and refrigerate for up to 1 week.

Additional reporting by Jan Valdez

Ingredients

1 small red onion, halved and sliced
½ cup red-wine vinegar
2 tablespoons sugar
1 cinnamon stick
4 whole peppercorns
2 whole cloves
3 cups steamed sliced beets, 1/2-1 inch thick

Directions

Combine onion, vinegar, sugar, cinnamon stick, peppercorns and cloves in a large saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low and simmer until the onion is tender-crisp, 4 to 6 minutes. Stir in beets. Transfer to a large bowl and let marinate, stirring occasionally, for 30 minutes.

Equipment

Large saucepan

Originally appeared: EatingWell Magazine, January/February 2009; updated October 2022

Nutrition Facts (per serving)

44	Calories
0g	Fat
10g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size about 1/2 cup
Calories 44
% Daily Value *
Total Carbohydrate 10g	4%
Dietary Fiber 2g	7%
Total Sugars 8g
Added Sugars 1g	2%
Protein 2g	3%
Total Fat 0g	0%
Vitamin A 30IU	1%
Vitamin C 4mg	4%
Folate 70mcg	18%
Sodium 66mg	3%
Calcium 16mg	1%
Iron 1mg	4%
Magnesium 21mg	5%
Potassium 276mg	6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.