Everything Homemade
Just six ingredients go into this easy sweet-and-sour pickled beets side dish. This salad is an easy-to-make summer favorite, combining sweet and tangy flavors.
This recipe is one of those “must do” recipes! A delicious and easy salad which takes little time and is a great meatless main course.
Pickled Beets Garden Salad
The deep, satisfying flavor of beets adds sweetness to a pretty salad drizzled with a light dressing. This salad has been a huge hit with everyone!
Ingredients
Beets
- 8 Beets Unpeeled & tops trimmed
Marinate
- 1/2 cup White Vinegar
- 1/4 cup Sugar
- 1/4 teaspoon Fine Sea Salt
- 1/2 teaspoon Black Peppercorns
- 2 Bay Leaves
Instructions
Beets
- Crank the oven to 400 °F (204 °C). Slice all the leaves and shit off top the beets, scrub them clean, but leave the skin on.
- Wrap the beets in foil all together in a group, then stick them in the oven (use a baking sheet in case they leak a little). Roast them until you can stick a fork in them with no resistance, 45 minutes to 1 hour.
- When the beets have chilled for a bit, you can peel them. Hold one in a paper towel and use the paper towel to kinda rub the skin off.
Marinate
- Combine Vinegar and Sugar in a small saucepan. Bring to a boil and cook 5 minutes.
- Remove from heat then stir in salt, peppercorns, and bay leaves.
- Pour vinegar mixture over beets then cover and chill.
Notes
MAKE YOUR OWN COMBINATION: Feel free to include more of your favorite vegetables too.
*SALAD DRESSING: 1 teaspoon of extra virgin olive oil and 1 teaspoon of champagne/balsamic vinegar with a dash of agave, salt & pepper.
**BEETS: If you’ll use baby beets you need 16 pieces.
***FREEZING: You can store the beets in the fridge for up to a week, so you can throw them into a salad or bowl whenever, or use them up right now.
****BAY LEAVES: Discard bay leaves once you will use the marinate to the beets.
