Roasted and Pickled Beets


A sweet and sour salad perfect for summer evenings. This dish is even better the next day!

Prep Time:
15 mins
Cook Time:
1 hrs
Additional Time:
1 hrs 15 mins
Total Time:
2 hrs 30 mins
6 servings


  • 12 small beets

  • 3 tablespoons balsamic vinegar

  • 2 tablespoons honey

  • 1 tablespoon red wine vinegar

  • salt and ground black pepper to taste

  • ½ cup thinly sliced onion


  1. Preheat oven to 400 degrees F (200 degrees C). Place beets in a shallow pan.

  2. Roast beets in the preheated oven until tender, about 1 hour. Remove pan from oven and cool beets until easily handled, at least 15 minutes.

  3. Peel beets and cut into 1/4-inch-thick slices.

  4. Beat balsamic vinegar, honey, and red wine vinegar together with a whisk in a bowl until dressing is smooth.

  5. Mix beets and onion in a bowl. Drizzle dressing over beet mixture and toss to coat; refrigerate until chilled, about 1 hour.

Cook's Note:

This could be made with canned beets but fresh are best.

Six medium beets can be used in place of the 12 small beets.

Nutrition Facts (per serving)

88 Calories
0g Fat
21g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 88
% Daily Value *
Total Fat 0g 0%
Sodium 104mg 5%
Total Carbohydrate 21g 8%
Dietary Fiber 4g 14%
Total Sugars 16g
Protein 2g
Vitamin C 8mg 38%
Calcium 27mg 2%
Iron 1mg 7%
Potassium 455mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.