Pickled Beets

"Pickled beets are something you can put in the refrigerator and have all the time."

Yield: Makes 4 servings
Recipe from Southern Living

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Recipe Time

Prep Time:
Other: 9 Hours, 50 Minutes


  • 4 medium beets (1 lb.)
  • 1 tablespoon white vinegar
  • 1 teaspoon honey
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup red wine vinegar
  • 2 1/2 tablespoons honey
  • 1 tablespoon minced crystallized ginger
  • 1 shallot, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup olive oil


  1. 1. Preheat oven to 300°. Trim beet stems to 1 inch; gently wash beets. Place on an aluminum foil-lined 15- x 10-inch jelly-roll pan.
  2. 2. Stir together 1 Tbsp. white vinegar, 1 tsp. honey, and 1 cup water; pour mixture over beets. Season with 1/8 tsp. each salt and pepper. Cover pan tightly with foil.
  3. 3. Bake at 300° for 1 1/2 hours or until tender. Uncover and let cool 20 minutes.
  4. 4. Meanwhile, whisk together 1/2 cup red wine vinegar and next 5 ingredients in a bowl. Add oil in a slow, steady stream, whisking constantly until smooth.
  5. 5. Peel beets, and remove stem ends. Cut beets into 1-inch wedges. Place beets in 1 (16-oz.) jar. Pour vinegar mixture over beets. Cover and chill 8 hours before serving. Store in refrigerator up to 4 days.
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