Pickled Beets and Radishes


I’ll be the first to admit that pickled beets are pretty much day 1, item 1 in the beet agenda.  But good gracious, they are good.  And easy!  And they just get tastier and tastier by the day.  I’ve got round 2 of these baking in the oven as I type.  This time it’s going to be a mixture of turnips, beets, and radishes.  Take note that these are not preserved pickles – they are not canned for the long haul, only stored in mason jars, or whatever you have handy.  So they will only last a couple weeks.  They’re really good for just eating as a snack, but my favorite use for them was on salads.  I would make a salad of greens, blackberries, and some pickled beets.  Then I’d pour a little of the pickling vinegar on the salad along with some olive oil to create a makeshift vinaigrette.  Delish!  Though I will warn you that this delicious salad is also shockingly pink, it definitely attracted the notice of a few coworkers, which then resulted in a long conversation about the joy of pickled beets.

Pickled Beets and Radishes

1 lb total of a mix of medium beets and radishes, leaves removed, about 1″ of stem remaining

Drizzle of olive oil

Rosemary sprig, or 1 t dried rosemary leaves

1 c apple cider vinegar

1 1/2 t Kosher Salt

1/2 c sugar

1 c water

Preheat the oven to 400 degrees.  Arrange the beets and radishes on a large square of sturdy aluminum foil.  Drizzle with olive oil and add the sprig of rosemary.  Crimp the foil around the beets to make a little package that will not leak.  You may have to add a second layer of foil if necessary.  Roast in the preheated oven for about 40 minutes, or until fork tender.

Meanwhile, combine the vinegar, salt, sugar, and water in a small sauce pan.  Bring to a boil, then remove from heat and set aside.

When the beets are roasted and cool enough to handle, remove the skin by rubbing them with a paper towel.  The skin should just peel right off.  Slice the beets and radishes into 1/4″ slices.  Arrange them in layers in a quart sized mason jar, or two small pint sized jars.  Pour the vinegar mixture over the beets.  Tightly lid the jars and refrigerate for 3-5 days before eating.

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