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Photo: Jean Allsopp Photo by: Photo: Jean Allsopp

Pickled Beets

Rub cooked beets with paper towels to easily remove skin.

Coastal Living SEPTEMBER 2008

  • Yield: Makes 6 servings


  • 2 bunches fresh beets, trimmed
  • 1 1/2 cups cider vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 tablespoon kosher salt
  • 2 whole allspice berries
  • 2 whole cloves
  • 1 teaspoon coriander seeds
  • 1 bay leaf
  • 1 cup plain Greek yogurt
  • 2 small garlic cloves, minced
  • 1/4 teaspoon salt
  • Chopped fresh flat-leaf parsley
  • Chopped fresh mint
  • Fresh pomegranate seeds
  • Olive oil


Cook beets in boiling water to cover 30 to 40 minutes or until tender. Drain and peel.

Meanwhile, bring vinegar and next 7 ingredients to a boil in a medium saucepan over medium-high heat. Reduce heat, and simmer 15 minutes.

Slice beets into quarters; pour vinegar mixture over beets. Allow beets to cool to room temperature, cover, and refrigerate several hours or overnight.

Combine yogurt, garlic, and salt; cover and chill until ready to use.

Spread yogurt mixture evenly onto serving platter. Top with beets, parsley, mint, and pomegranate seeds. Drizzle with olive oil.


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Pickled Beets Recipe