Easy Pickled Beets

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Easy Pickled Beets Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Just six ingredients go into this easy sweet-and-sour pickled beets side dish. Use a mix of red and golden beets, if you like.

4 servings (serving size: about 1/2 cup)


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1 pound small beets (about 7 beets)
1/2 cup white vinegar
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon black peppercorns
2 bay leaves


1. Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly. Trim off beet roots; rub off skins. Thinly slice beets; place in a large bowl.

2. Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns, and bay leaves. Pour vinegar mixture over beets; cover and chill. Discard bay leaves.

Created date

September 2008

Nutritional Information

Calories 81
Caloriesfromfat 1 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1.2 g
Carbohydrate 19.8 g
Fiber 2.1 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 207 mg
Calcium 13 mg