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Roasted and Pickled Beets

Rated as 5 out of 5 Stars

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

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

Directions

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  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.

Footnotes

  • 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. Full nutrition

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Reviews

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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!