Back to Recipe List
Pickled Roasted Beets

Pickled Roasted Beets

2 pints

Roasted Beets:

6 medium beets

2 large shallots, peeled

2 teaspoons olive oil

2 teaspoons salt

1 teaspoon pepper



1 large red onion, thinly sliced

1 cup white vinegar

½ cup sugar

1 cup water

6 roasted beets, peeled and cubed


Roasting Beets:

Preheat oven to 400 degrees.

Place all ingredients in a foil packed and roast in oven for 40 minutes.


Picking Roasted Beets:

In a small sauce pan combine onion, vinegar, sugar and water. 

Bring solution to a boil.

Arrange alternating layers of roasted beets and onion slices in quart size jars.

Pour solution over the beets.

Tightly lid the jars and place in the refrigerator for one week before serving.