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Pickled Beets

Makes 2 cups

Prep Time: 1 hour 15 minutes

Refrigerate overnight to meld flavors


2 bunches (or approx. 2 lbs) organic beets 

1 Tbsp. Olive Oil 

Freshly Ground Pepper

Sea Salt

1 red onion, sliced thinly




1 Tbsp. olive oil

2 Tbsp. red wine vinegar

2 Tbsp. Raw Apple Cider Vinegar

1 Tbsp. Raw Local Honey

Salt & Pepper to taste


In small bowl: 

Whisk all dressing ingredients and set aside.


To Roast Beets:

Preheat Oven to 375 degrees


  1. Scrub beets with a vegetable brush

  2. Toss in olive oil, salt and pepper and place in shallow baking dish

  3. Roast in preheated oven for 40 minutes or until soft when pierced with knife

  4. When beets are cool to touch, trim stems and cut into 1 inch cubes 


In Large Bowl:

Combine beets, onions, dressing and additional salt and pepper. Stir to combine, cover and refrigerate. Stir an additional 2 or 3 times before serving.


*Lasts for 2-3 weeks in refrigerator

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