Vegan Pickled Beets
Earthy, jewel-toned, and laced with warm spice, these pickled beets are the kind of condiment that quietly steals the show on any plate. The beets are roasted first with a drizzle of olive oil until perfectly tender, which gives them a deeper, sweeter flavor than boiling ever could. From there, a fragrant brine of apple cider vinegar, organic cane sugar, cinnamon, cloves, and bay leaves gets poured over the sliced rounds, filling the jar with layers of tangy, aromatic complexity. Every single ingredient here is entirely plant-based, so there's no need to scrutinize labels or swap anything out — it just works. The batch makes enough to serve six and keeps beautifully in the fridge, getting even better after the first 24 hours as the brine works its way through. Pile them onto grain bowls, tuck them into wraps, or serve them alongside roasted vegetables for a pop of color and brightness that feels almost too good for something this simple to make.
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Learn more →Ingredients
6 servings
For the beets
- 2 lb medium beets (about 4–5 beets), scrubbed
- 1 tbsp olive oil
For the brine
- 1 cup apple cider vinegar
- ½ cup water
- ⅓ cup organic cane sugar
- 1 tsp kosher salt
- ½ tsp whole black peppercorns
- 3 whole cloves
- 1 cinnamon stick
- 2 bay leaves
Instructions
- 1
Heat the oven to 400°F (205°C). Place the scrubbed beets in a baking dish, drizzle with the olive oil, and add 2 tablespoons of water to the dish. Cover tightly with foil and roast for 45–55 minutes, until a paring knife slides into the center of the largest beet with no resistance.
- 2
Remove the beets from the oven and let them cool, still covered, for 10 minutes. Once cool enough to handle, rub the skins off with a paper towel or your hands — they should slip off easily. Trim the stem and root ends, then slice the beets into 1/4-inch rounds or cut into wedges.
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