Pickled Beets

Pickled Beets

I love cooking with beets because they bring so much colour to the table. Lately, pickling has been my new favourite thing. From pickled garlic to pickled red onions, I’ve tried them all! I wanted to find a way to preserve cooked beets so I decided to slice them up and place them in a jar with pure white vinegar. It tastes so good! If you have the time and prefer thickly sliced beets, boil them first then let them cool and place them in a jar with vinegar, sugar and salt.

If you prefer to eat your beets raw, you can grate them and let them soak in white vinegar as well. You can eat them as a side dish or add them in burrito bowls, burgers, salads, stir fry, coleslaw, you name it. It’s the most delicious balance of tangy from the vinegar, sweet from the sugar and earthy from the natural beet flavour. If you enjoy dishes with beets, then you’ll love my Beet & Goat Cheese Pizza recipe!

Are pickled beets good for you?

Pickled beets check all the boxes in a healthy diet. If you’re looking to incorporate more veggies this year, this is a great place to start.

  • Purifies the body: Beets contain a compound called “betalain” which acts as a natural detoxifier.
  • Improves digestion: Beets are anti-inflammatory, which eases bloating and constipation.
  • Immunity-boosting: High in iron and vitamin C, beets may help increase healthy red blood cells and battle against infections. It’s also rich in vitamin C, which is key to a healthy, strong immune system.

Pickled Beets

Easy pickled beets, soaked in white vinegar, sugar and salt. Perfect in salads, sandwiches, or pizzas!
Prep Time 35 minutes
Cool time 5 minutes
Total Time 40 minutes
Course Side Dish
Servings 2 large beets


  • 2 large beets or 4 small beets
  • 1 cup pure white vinegar
  • 1/4 cup sugar
  • 1/2 tsp salt


  • Peel skin off from beets and slice beets 1 inch thick
  • In a medium pot, add water to cover over medium-high heat. Bring to a boil
  • Reduce heat and let simmer, covered, for 30-35 minutes or until tender
  • Remove from water and let cool
  • In a separate small saucepan, combine vinegar, sugar and salt and bring to a boil over medium-low heat
  • Pour over beets and let cool
  • Refigerate for at least one hour before serving

did you try this pickled beets RECIPE?

Snap a photo of yours and tag @myfeelgoodmeals or use the hashtag #myfeelgoodmeals  

Leave a Reply