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Active Time:10 minsTotal Time:40 minsServings:6Yield:6 servings, about 1/2 cup eachJump to Nutrition Facts
Active Time:10 minsTotal Time:40 minsServings:6Yield:6 servings, about 1/2 cup each
Active Time:10 mins
Active Time:
10 mins
Total Time:40 mins
Total Time:
40 mins
Servings:6
Servings:
6
Yield:6 servings, about 1/2 cup each
Yield:
6 servings, about 1/2 cup each
Jump to Nutrition Facts
Jump to recipe
How to Steam Your Beets Before Pickling
For this recipe, you will need 3 cups of steamed sliced beets. You can buy precooked beets at the store, but if you’recooking beetsat home, follow these steps:
Remove remaining stems and ends from cleaned beets.
Cut each beet into 1/2- to 1-inch cubes or wedges.
Bring a small amount of water to a rolling boil in a large stockpot. Place a steamer basket in the pot so its bottom rests above the water level.
Put the beet pieces in the basket, cover the pot and steam until fork-tender, 10 to 15 minutes for smaller pieces or 20 to 30 minutes for medium and large ones.
Remove the beets from the basket and let cool for 5 to 10 minutes. Remove the skin.
How to Serve Quick Pickled Beets
They can be added to acomposed salad, asmoked salmon bagel sandwichor anarugula and herbed goat cheese sandwich.
How to Store Quick Pickled Beets
After the beets have cooled completely, store them in an airtight container and refrigerate for up to 1 week.
Cook Mode(Keep screen awake)Ingredients1small red onion, halved and sliced½cupred-wine vinegar2tablespoonssugar1cinnamon stick4whole peppercorns2whole cloves3cupssteamed sliced beets, 1/2-1 inch thick
Cook Mode(Keep screen awake)
Ingredients
1small red onion, halved and sliced
½cupred-wine vinegar
2tablespoonssugar
1cinnamon stick
4whole peppercorns
2whole cloves
3cupssteamed sliced beets, 1/2-1 inch thick
DirectionsCombine onion, vinegar, sugar, cinnamon stick, peppercorns and cloves in a large saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low and simmer until the onion is tender-crisp, 4 to 6 minutes. Stir in beets. Transfer to a large bowl and let marinate, stirring occasionally, for 30 minutes.EquipmentLarge saucepanOriginally appeared: EatingWell Magazine, January/February 2009; updated October 2022
Directions
Combine onion, vinegar, sugar, cinnamon stick, peppercorns and cloves in a large saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low and simmer until the onion is tender-crisp, 4 to 6 minutes. Stir in beets. Transfer to a large bowl and let marinate, stirring occasionally, for 30 minutes.EquipmentLarge saucepan
Combine onion, vinegar, sugar, cinnamon stick, peppercorns and cloves in a large saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low and simmer until the onion is tender-crisp, 4 to 6 minutes. Stir in beets. Transfer to a large bowl and let marinate, stirring occasionally, for 30 minutes.
Equipment
Large saucepan
Originally appeared: EatingWell Magazine, January/February 2009; updated October 2022
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Nutrition Facts(per serving)44Calories0gFat10gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
