With just 10 minutes of prep and only 5 ingredients, you can transform earthy beets into tangy tender slices of absolute goodness. These Quick Pickled Beets are one of my absolute favorite summer side dishes! Just stir the cooked beets with the vinaigrette and keep in your refrigerator all week long.

overhead of pickled beets in a bowl

I originally shared this recipe on August 1, 2014. I have updated the images and some of the text today.

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Why We Love This Recipe For Pickled Beets

While we love roasted beets in the winter, in the summertime this recipe for pickled beets is a staple in my refrigerator. The’re so good, you may just find yourself eating them straight out of the bowl!

  • This is the classic way my mom always made them with garlic and an easy olive oil and vinegar salad dressing
  • They last for a whole week in the fridge- the vinaigrette helps to preserve the beets
  • They are delicious in their simplicity. Tangy, earthy and meltingly tender.
  • They are just about as simple as you can make them: Just boil them, peel and slice them and then toss them in a super simple vinaigrette and you’re done!

Love these beets! I made them and we loved them so much as soon as there getting low; I make another batch. Thanks so much for this recipe!

~Camie
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Pickled Beets Recipe Ingredients

the beets and vinaigrette ingredients with text overlay
  • Beets: When you purchase beets (or choose from your garden) look for those that are relatively the same size. This will help them cook at the same rate. Read more about beets on Wikipedia or check out our Beet Guide with more beet recipes!
  • Olive Oil: To make the vinaigrette, you’ll need olive oil. Since this is such a simple recipe choosing high quality ingredients makes a difference. Premium extra-virgin olive oil will give the best fruity flavor to the beets.
  • Vinegar: I prefer to use red wine vinegar for quick picked beets because the clean bright taste of it pairs well with the earthy beets. You can read more about vinegars here. Cider vinegar, natural rice vinegar or white wine vinegar would be good substitutes. 
  • Garlic: To give this recipe flavor, I added in a clove of crushed garlic. The flavor of the garlic seeps into the dressing and adds lots of flavor without leaving big chunks of raw garlic in it. 
  • Salt: to season the dressing

How To Make Pickled Beets

cooking, peeling and slicing the beets

Step 1: Cook, Peel and Slice The Beets

For a recipe like this, I find it is easiest and hands-off to boil them and then peel them.

  • Simply place the beets in a 3-quart saucepan and cover with cold water.
  • Then bring them to a boil over high heat.
  • Reduce heat to medium-low and simmer them gently. Try to make sure the beets are covered by the boiling water. Cook until the beets are tender and a fork inserted into the beets comes out easily. This can take from 40 to 55 minutes, depending on the size of your beets.
  • Once you have boiled the beets, and thy are tender, set a colander in the sink. Drain and cool beets until cool enough to handle. (Tip: when you drain them, make Pennsylvania Dutch-style pickled eggs with the beet water! Like this recipe.)
  • To peel them, simply slip the skins off under cool running water. If there are any areas that are tough to peel, you can use a paring knife. To protect your hands from getting stained by the beet juice you can wear disposable gloves.
  • Then slice them into rounds. You can also cut them into a dice for a different look and texture. 
make the dressing, add the sliced beets and toss to coat

Step 2: To Make The Dressing and Pickle The Beets

For the dressing: Whisk crushed clove of garlic, oil, vinegar and salt in a medium bowl.

To Marinate the Beets in the Dressing: Add the sliced beets to the dressing, and toss to coat. It is okay if they are still hot, this will help them absorb the pickling marinade.

To Get Great Flavor When You Pickle/Marinate The Beets: Cool them completely in the dressing. Toss them occasionally as they cool to help the garlic flavor them evenly. Then just refrigerate in canning jars, a resealable container or cover the bowl with plastic wrap. While we like to let the beets marinate for at least an hour, you can also serve them immediately. Use a slotted spoon to serve.

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pickled beets in a blue metal dish

Tips For Making Pickled Beets

  • To peel the beets, use paper towels to help remove the beet skin.
  • To cook the beets evenly, pick those that are about the same size.
  • If the olive oil in the pickling liquid becomes solid after refrigerator, bring to room temperature, stirring occasionally before serving.

Pickled Beet Recipe Variations

  • Instead of red wine vinegar you can use white vinegar, apple cider vinegar, balsamic vinegar or rice vinegar.
  • Add in finely chopped shallot instead of the crushed garlic
  • If you like you can also mince the garlic and mash it with salt to make a paste
  • Add in sugar if you like sweeter beets
  • Make with all gold beets or a blend of gold and red beets for a different look
  • Season the pickling liquid with a cinnamon sitck
  • Roast the beets instead of boiling them. Leave the skins on and wrap them in foil. Then roast for 1 to 2 hours depending on the size of the beets. (Check that they are fork tender before removing them.)
  • Add on fresh herbs for serving

What to do with Pickled Beets

These are cheerfully acidic and balanced with sweetness and earthy beet flavor. Piar them with creamy foods, cured meats, grilled meats and poultry. Here are some ideas how to work this beet recipe into your menu:

  • We love them with egg salad sandwiches or boiled eggs with a little salt and pepper.
  • You can spoon them, and a little of the pickled beet juice, over a salad too. When we were in Germany this was very common! These salads were often accompanied with creamy cottage cheese and mustard dressing.
  • They are a great sweet and sour pop of flavor on a charcuterie board!
  • For dinnertime, serve on the side of grilled steak (try this Tomato marinated flank steak) or with this Grilled Greek Chicken Thigh Recipe.
  • We bring them to potlucks in the summertime because they are also welcome at any picnic or barbecue!

How to Pickle Beets FAQs

How long do they last?

They can be kept in the fridge in an airtight container for up to 1 week. Sore in the refrigerator in a resealable container, and stir together with the dressing every day or two to redistribute the pickling solution.

Can they be canned?

No this is a quick refrigerator pickled beets recipe (with oil) and are not meant be be canned. There is not enough liquid to cover the beets. Canning requires a precise ratio of acid and salt for safely preserving the food. This recipe is more of a “quick” pickle recipe! They can be stored for 1 week in the refrigerator.

How do you fix pickled beets that are too vinegary?

You may not have added enough salt. Vinegar and salt balance each other, so try adding a pinch of salt to see if that helps. After that, add a little more oil or stir in a little sugar to sweeten it if necessary.

pickled beets in a wheck jar

More Beets and Pickled Recipes

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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overhead of pickled beets in a bowl

Pickled Beet Recipe

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5 from 10 reviews

  • Author: Katie Webster
  • Total Time: 1 hour 30 minutes
  • Yield: 4 cups 1x
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Description

With just 10 minutes of prep and only 5 ingredients you can transform earthy beets into tangy tender slices of absolute goodness. These Simple Pickled Beets are a gluten free, paleo-friendly, vegetarian side dish that will make all of your Summer grilling dishes sing!

Ingredients

Units Scale
  • 1 pound beets, about 2 bunches greens removed, and trimmed
  • 1 large clove garlic, crushed and peeled
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 3/4 teaspoon salt

Instructions

  1. Place beets in a 3-quart saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low and simmer until the beets are tender and a fork inserted into the beets comes out easily, 40 to 55 minutes, depending on the size of the beets. Drain and cool beets until cool enough to handle.
  2. Whisk garlic, oil, vinegar and salt in a medium bowl. Peel and slice beets. Add to the dressing, and toss to coat. Cool beets completely in the dressing. Refrigerate or serve immediately.

Notes

To peel the beets, simply slip the skins off under cool running water. If there are any areas that are tough to peel, you can use a paring knife.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 130
  • Sugar: 7 g
  • Sodium: 500 mg
  • Fat: 10 g
  • Saturated Fat: 1 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 2 g

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