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Quick Pickled Beets

Golden beets that are roasted and then quickly pickled in green onion and ginger vinaigrette for a simple appetizer.
Prep Time: 5 minutes
Cook Time: 40 minutes
Course: Appetizer
Cuisine: Modern Soul Food
Servings: 6 people
Calories: 24kcal
Author: Marwin Brown

Ingredients

Instructions

  • Preheat oven to 400 degrees F. Wrap each whole beet in aluminum foil, place on a rimmed baking sheet, and roast for 30 - 40 minutes until fork tender.
  • Remove beets from oven and let cool for a few minutes. Refrigerate until completely chilled.
  • Remove from refrigerator, scrub the skin off the beets. Cut beets into paper thin slices. Arrange slices on a plate overlapping each other.
  • Drizzle the vinaigrette over the beets.

Notes

Choose golden beets over red/purple ones. Red beets will bleed all over the place staining everything they touch including your hands.
Dress the pickled beets as simple or as fancy as you prefer. I added goat cheese and smoked chili flakes I had on hand, but fresh herbs make for a good add.
I highly recommend investing in a mandolin. I use it for vegetable and fruit slicing. It's super easy, efficient, and a good value.

Nutrition

Calories: 24kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 89mg | Fiber: 1g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
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