Memorial Day weekend has come and gone, and June is just a few days away. We are now officially in picnic season.
P picnic season means more than just picnicking, although that is undoubtedly summer fun.
The season of the picnic is also the time of year to eat a hodgepodge. You know the one: Lunch and dinner consist of cold grain or bean salad, maybe leftover salad or slaw, or something pickled or pickled. Serve with toast or pita bread, and scoop it all up.
Picnics can be a little casual, but that makes them lovely: they bring the free-spirited, easygoing energy of summer to the table.
These pickled beets are perfect for picnics. If you don’t plan to enjoy them that way, you’ll find plenty of other uses.
Pickled beets are easy to make and are perfect for pre-meal preparation.
What are pickled beets?
Pickled beets are precisely what they’re called: boiled beets, pickled and seasoned.
Of course, the marinade is variable. I use olive oil, red or white wine vinegar, Dijon mustard, and salt. I have provided some options for flavor variations in the recipe card.
How should I cook the beets?
Beets can be steamed, roasted, or prepared in a pressure cooker. But my favorite way to cook it is to make simple oven-roasted beets.
Roasting beets in the oven will make them incredibly tender and sweet. Wrapping them in tinfoil while roasting beets is very easy!
After cooking, roasting beets in foil allows you to peel them under cold water—there is no need to peel.
It’s a way to steam beets without boiling water.
I recommend roasting your beets in the oven before making this corned beef recipe. However, you can also peel and steam beets on the stove.
You can also boil it in water or a pressure cooker.
How to prepare pickled beets
Pickled beets are the epitome of a common recipe that pays off easily. They’re so rich in texture and flavor that they don’t take much effort. Here are the steps.
Step 1: Cook your beets
I recommend oven-roasting the beets in foil.
Step 2: Remove the skins
Peel off the beets under running cold water. This will give them a smooth and pleasant texture.
Step 3: Transfer to a storage container with a tight-fitting lid
It is easiest to store pickled beets in the container I use to store them.
Step 4: Add seasonings
The seasoning here is simple: olive oil, white or red wine vinegar, Dijon mustard, and salt. Add freshly ground black pepper to taste.
Step 5: Shake!
Once you have added the marinade or dressing to the beets, cover the storage container. (That’s why you use a container with a tight lid.)
Shake the container so that the marinade is evenly distributed over the beets.
Step 6: Marinate and store
Beets should be marinated for at least 8 hours before eating them or overnight. A total of 24 hours of marinating will make them even more delicious.
However, you can undoubtedly marinate and store it for longer. The marinated beets can be stored in an airtight container in the refrigerator for up to five days.
What about pickled beets
Adding a big spoonful of these beets to your next vegetarian lunch is good.
Toss them into a giant summer salad for a better texture and taste.
I like making a simple pita pocket with beets, chopped avocado, chickpeas or white beans, and a large handful of pepper arugula.
You can also make a great crostini or toast with a layer of cashew cheese, topped with pickled beets.
Beets can even be added to cold pasta salads (speaking of picnic season).
Alternatively, you can scoop up beets with toast or crackers for a tasty little snack. It doesn’t have to be fancy.
What type of beet should I use?
This recipe can use red, gold, Chioggia(striped), or small beets. I usually use red or gold.
Can pickled beets be frozen?
Technically, pickled beets can be frozen.
Even though I freeze almost everything, I do not like the texture of the beets when they thaw. They might get watery.
So, I’m not going to freeze this recipe. If you must choose between wasting and freezing beets, I suggest you risk freezing them. If you stuff beets into pita bread or something similar, you’ll barely notice if they’re a little mushy.
Additions and changes
My favorite recipe is to roast beets with freshly chopped chives or herbs.
This recipe was inspired by Amanda Hesser’s fabulous beet and herb salad recipe on Food52.
Sometimes, I like super simple pickled beets. When I want to add fresh herbs, I usually chop chives or dill. Parsley and tarragon are also good.
To make the beets crunchy, add chopped toasted pistachios, pine nuts, or other crushed nuts. Cashew Parmesan is also a good choice.
Finally, you can increase the flavor diversity and character of the beets by changing the type of vinegar or acid you use in your dressing. I’ve tried:
- Freshly squeezed lemon juice
- Raspberry vinegar
- Spiced vinegar
- White spiced vinegar
- Sherry vinegar
- Apple cider vinegar
- Champagne vinegar
- FIG vinegar
I like to marinate beets in bright, fruity, and spicy vinegar; consider champagne, white wine, or raspberries.
Balsamic vinegar is almost always my first choice. However, its sweetness could be more perfectly balanced with the beets’ sweetness here.
But it’s a matter of what you think tastes good. Have fun, experiment, and continue to enjoy this simple recipe again and again.
Ingredients
5-6 cups oven-roasted beets (1 batch)
2 tablespoons olive oil
1 1/2 tablespoons white wine vinegar or red wine vinegar
1 TSP Dijon mustard
1/4 teaspoon fine salt
Freshly ground black pepper to taste
Chopped herbs (optional, according to taste)
Instructions
- Cut the beets into pieces about 1 inch (2.5 cm) in size or bite-size.
- Place the beets in a glass storage container with an airtight lid. Whisk together the olive oil, vinegar, mustard, and salt. Pour the dressing over the beets. Cover the storage container and shake gently to disperse the dressing and coat the beets. Taste the beets and add vinegar, mustard, salt, and pepper to your liking.
- Cover the beets in the refrigerator to marinate overnight (at least 8-12 hours). The marinated beets can be stored in an airtight container in the fridge for another four days.
