This pickled beets recipe is super simple, yet full of big flavor. This is partly because we roast beets first (which concentrates their sweetness) and also add a healthy dose of fennel seeds for dynamite flavor. Once the beets sufficiently pickled, add them to salads or alongside your favorite grilled meats for a pleasant hit of acidity.

Robin Bashinsky
Source:, October 2019


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Place beets on a sheet of aluminum foil; drizzle with oil. Wrap beets tightly in foil. Roast in preheated oven until a knife inserts easily into center, 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from oven; unwrap and cool 15 minutes. Rub beets with a kitchen towel to remove skins. Cut beets into 8 wedges each and place in a 1-quart mason jar.

  • Bring water, both vinegars, sugar, salt, fennel seeds, peppercorns, crushed red pepper and bay leaf to a boil in a saucepan over high, stirring until sugar and salt dissolve. Pour mixture over beets; cover with lid and refrigerate 8 hours or up to overnight.

Nutrition Facts

45 calories; protein 1g 2% DV; carbohydrates 7g 2% DV; exchange other carbs 0.5; dietary fiber 2g 8% DV; sugars 5g; fat 2g 3% DV; saturated fatg; cholesterol -1mg; vitamin a iu -1IU; niacin equivalents 0.5mg 4% DV; vitamin b6 0.1mg 3% DV; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 333mg 13% DV; thiamin -1mg -100% DV; added sugar 1g; calories from fat 18kcal; percent of calories from carbs 56; percent of calories from fat 36; percent of calories from protein 8.