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. Source:, October 2019

Robin Bashinsky


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; 2 g total fat; 333 mg sodium. 7 g carbohydrates; 2 g fiber; 5 g sugar; 1 g protein; 1 g added sugar;