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Pickled Beets
Make your own Pickled Beets at home with fresh beets and red onions marinated in white balsamic vinegar, extra virgin olive oil, sugar and fresh tarragon.
👥 4 Servings⏱️ Prep & Cook: 2h 50m⏳ Prep: 10 min🔥 Cook: 40 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- pot
- bowl
- whisk
📝 Preparation Steps
1
Place the beets in a pot, then cover with water. Bring to a boil, then reduce heat to low and allow to simmer until the beets have softened. Cooking times may vary depending on size, but will take approximately ⏱️ 20-40 minutes. Remove from pan and allow to cool in cold water.
2
Peel the beet skins, slice beets into 1/4" thick slices; then cut into manageable, bite-sized pieces and place in a bowl; then add the onions.
3
In a separate small bowl, whisk together the vinegar, oil, tarragon and sugar until it's combined; then add it to the beets. Mix well and season with salt and pepper.
4
Allow to refrigerate for at least ⏱️ 2 hours before serving, but preferably overnight.
Nutrition Facts
calories
181 kcal
fat Content
7 g
serving Size
0.5 cup
fiber Content
6 g
sugar Content
20 g
sodium Content
454 mg
protein Content
4 g
carbohydrate Content
26 g
saturated Fat Content
1 g
unsaturated Fat Content
6 g
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