New this month
Get the Allrecipes magazine

Roasted and Pickled Beets


"A sweet and sour salad perfect for summer evenings. This dish is even better the next day!"
Added to shopping list. Go to shopping list.


2 h 30 m servings 88 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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; 0.2 g fat; 20.8 g carbohydrates; 2.3 g protein; 0 mg cholesterol; 104 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 2
Most helpful
Most positive
Least positive

I had leftover beets roasted in olive oil, thyme and salt and pepper (I roasted too many for Borscht). From there I followed the recipe exactly. Man these are amazing. It's a week later and I ...

It was delicious and easy to prepare, to boot!