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Test Kitchen Approved

Roasted Beet & Onion “Pickles”

Roasted Beet & Onion “Pickles”

Roasted Beet & Onion “Pickles”

Recipe By Shantelle Stephens

Yields

8 to 10 servings

Prep Time

15 Minutes

Cooking Time

1 Hours

Recipe By Shantelle Stephens

This is an easy and quick pickle for beet and onion lovers alike.

Serving Suggestions

Ingredients

6 medium beets

3 Tbsp. olive oil

1 large red onion, roughly cut into 8 pieces

2 large shallots, thinly sliced

2 cups apple cider vinegar

2 cups water

1 cup granulated sugar


1 Tbsp. seasoning of choice:




Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    This sea salt has a clean appearance and flavor, but is also an interesting tie to the ancient Mayan way of life. Straight from the sea to your tab...

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  • Mt. Hood Toasted Onion Rub

    Double the onion, double the onion flavor. Use as an all-purpose rub for burgers, chicken, steak, pork, and vegetables. Season seafood like trout o...

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  • Capitol Hill Seasoning

    One of our all-time classic seasonings and best-selling spice blends. This oniony and herbal all-purpose seasoning combines fresh sea salt and cra...

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  • Tarragon Shallot Citrus Seasoning

    This shallot and tarragon seasoning blend was inspired by a French sauce that uses both shallots and tarragon: béarnaise sauce. Whether using tarra...

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Directions

Preheat oven to 450 degrees. In a large baking dish, toss well-scrubbed beets and onion pieces with oil. Cover tightly with foil. Bake until fork tender, about 50 min. Remove from oven and allow beets to cool, leaving foil on top. Peel beets and cut into 1/4-inch rounds. Pack beets, roasted onion pieces and shallot slices into four pint jars, leaving about 1/2 inch of headspace at the top of each jar. Combine vinegar, water, sugar, salt, and seasoning in a medium saucepan. Bring to a simmer and stir to dissolve the sugar and salt. Pour the hot liquid into packed jars, covering the beet mixture and making sure to get seasoning into each jar. Seal and let cool to room temperature before chilling. Refrigerate for at least 24 hours before serving. Keep refrigerated and enjoy within 3 months.

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