Roasted and Pickled Beets

A sweet and sour salad perfect for summer evenings. This dish is even better the next day!

Original recipe makes 6 servings

Ingredients

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

  • PREP

    15 mins

  • COOK

    1 hr

  • READY IN

    2 hrs 30 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Place beets in a shallow pan.
  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.
  3. Peel beets and cut into 1/4-inch-thick slices.
  4. Beat balsamic vinegar, honey, and red wine vinegar together with a whisk in a bowl until dressing is smooth.
  5. Mix beets and onion in a bowl. Drizzle dressing over beet mixture and toss to coat; refrigerate until chilled, about 1 hour.

Nutrition

Calories: 88 kcal
Carbohydrates: 20.8 g
Cholesterol: 0 mg
Fat: 0.2 g
Fiber: 3.9 g
Protein: 2.3 g
Sodium: 169 mg