Roasted and Pickled Beets

Roasted and pickled beets with onion is a sweet and sour salad to serve on summer evenings.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 88 Calories

Ingredients

• 2 tablespoons honey
• salt and ground black pepper to taste
• 1 tablespoon red wine vinegar
• 3 tablespoons balsamic vinegar
• ½ cup thinly sliced onion
• 12 small beets

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Place beets in a shallow pan.

Step 2

Roast beets in the preheated oven until tender, about 1 hour. Remove pan from oven and cool beets until easily handled, at least 15 minutes.

Step 3

Peel beets and cut into 1/4-inch-thick slices.

Step 4

Beat balsamic vinegar, honey, and red wine vinegar together with a whisk in a bowl until dressing is smooth.

Step 5

Mix beets and onion in a bowl. Drizzle dressing over beet mixture and toss to coat; refrigerate until chilled, about 1 hour.