Balsamic Pickled Beets

posted in: Recipes, Side Dish | 0

This recipe first appeared on my other blog, The Traveler’s Nest!

I love beets. I recently tried growing them in our community garden plot but of the row that I planted only 3 came up! *sigh* I’m determined to try again though! Honestly, I think I might have pulled them up by accident when I was weeding….oops! Anywho, I’m determined to try again and hopefully not get overzealous with the yanking of tiny plants next time around.

Beets are an awesome superfood, providing a variety of nutrients, and can be used in so many different ways! …If you don’t believe me, check out Just Beet It – a food blog dedicated to only beets! With just 4 ingredients, this recipe for refrigerator Balsamic Pickled Beets is too easy! Perfect on salads or as a side dish and even my non beet-enthusiast husband (AKA he HATES beets) said he could tolerate them this way. Ha! I’ll count that as a win. 😀

 

balsamic pickled beets

Print Recipe
Balsamic Pickled Beets Yum
Course Side Dish
Servings
1 quart jar
Ingredients
  • 1 lbs cooked beets cut into bite-sized pieces
  • 2/3 cup balsamic vinegar
  • 1 cup sugar
  • 1/2 teaspoon cinnamon
Course Side Dish
Servings
1 quart jar
Ingredients
  • 1 lbs cooked beets cut into bite-sized pieces
  • 2/3 cup balsamic vinegar
  • 1 cup sugar
  • 1/2 teaspoon cinnamon
Instructions
  1. Cover beets with water and boil until tender. This about 20 minutes or more, depending on size. Use a fork to test tenderness.
  2. Remove from heat, drain, and cover with fresh cold water to cool.
  3. When cool, peel and cut into cubes or slice.
  4. Put the cut up beets into a quart sized mason jar (or a couple smaller pint sized jars).
  5. Bring the remaining ingredients to a boil and pour over the beets in the jar until filled.
  6. Marinate overnight in the refrigerator. The longer the better!
Recipe Notes

These should keep up to a month in the refrigerator!

See other condiment recipes on my Pinterest Board HERE!

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