If you’re looking for a fresh, vibrant update to an old-school side dish, these Pickled Roasted Beets are seriously irresistible. Roasting the beets brings out a deep, earthy sweetness, and the tangy pickling brine takes them right over the top! This recipe is surprisingly simple, makes the prettiest jewel-toned addition to any table, and is perfect for meal prep or snacking straight from the fridge.

Why You’ll Love This Recipe

Unbeatable Flavor: Roasting the beets first gives your pickles a rich, earthy-sweet base that truly makes these Pickled Roasted Beets standout from the jarred version.
A Gorgeous Pop of Color: The jewel-pink slices brighten up salads, snack plates, and cheese boards with almost effortless flair—who doesn’t love stunning food?
Make-Ahead Friendly: These keep beautifully for over a week, so you can enjoy tangy, healthy snacks or ready-made sides whenever the craving hits.
Super Simple Ingredients: You probably have everything (except maybe the beets themselves!) in your pantry right now—no specialized canning or fancy gadgets required.

Pickled Roasted Beets Recipe - Recipe Image

Ingredients You’ll Need

This recipe proves that a handful of humble ingredients can create magic! Each item here serves a purpose: helping those beautiful Pickled Roasted Beets sing with vibrant color, zingy flavor, and satisfying texture.

4 medium roasted beets: Roasting deepens their sweetness and gives every slice extra-rich color and flavor—simply let them cool and peel before slicing.
1 cup apple cider vinegar: Adds tang, brightness, and a gentle apple note that’s divine in the brine.
1 cup water: Dilutes the vinegar perfectly so the beets soak up flavor without being too tart.
1/3 cup granulated sugar: Balances all the acidity and brings out the beets’ natural sweetness—don’t skip it!
1 teaspoon coarse salt: Essential for enhancing all the flavors while helping with preservation.
1/4 teaspoon ground dry mustard: Lends a gentle, savory warmth in the background of every bite.
5 whole black peppercorns: Infuse the brine with subtle, peppery aroma and just a hint of bite—think of it as a secret flavor booster.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about Pickled Roasted Beets is how endlessly adaptable the recipe can be to suit your kitchen (and cravings!). Don’t hesitate to get creative with these simple variations below, or swap in what’s already in your pantry.

Add Extra Spices: Try tossing in a smashed garlic clove, a bay leaf, or a pinch of red pepper flakes to the brine for a different flavor profile.
Use Different Vinegars: Substitute white wine vinegar, sherry vinegar, or even plain white vinegar for the apple cider vinegar if you want to change up the acid tone.
Sweeten with Honey or Maple: Replace the granulated sugar with honey or pure maple syrup for a different kind of natural sweetness.
Try Golden Beets: Roasted golden beets are wonderful here, offering a milder, buttery flavor and a beautiful golden color in your pickle jar.

How to Make Pickled Roasted Beets

Step 1: Roast, Cool, and Slice the Beets

Start by roasting your beets if they aren’t already prepped—in my opinion, roasting vs. boiling makes all the difference here! Once tender, let the beets cool completely so you can easily peel away the skins (they’ll slip right off), then slice or quarter as preferred. Uniform sizes help them pickle evenly and look extra beautiful in the jar.

Step 2: Make the Pickling Brine

In a saucepan, combine the apple cider vinegar, water, sugar, salt, ground mustard, and peppercorns. Bring the mixture to a gentle boil, stirring until the sugar and salt are dissolved. The brine should be clear, fragrant, and just a touch sweet-tart—don’t skip tasting it to see if it’s balanced to your liking!

Step 3: Pour, Chill, and Wait

Carefully arrange the sliced beets in a clean glass jar or container. Pour the hot brine over the beets, making sure they are fully submerged—if needed, gently press them down with a spoon. Allow the jar to cool to room temperature, then cover and refrigerate for at least 24 hours. The longer they sit, the more flavor-packed and tender your Pickled Roasted Beets will be!

Pro Tips for Making Pickled Roasted Beets

Deep Roasting for Maximum Flavor: Let your beets roast until they’re fork-tender and the skins are puckering—unevenly cooked beets won’t absorb the brine as well and can be tough.
Slice Evenly, Enjoy Uniform Pickles: Try to keep your beet slices or wedges the same thickness so they all pickle at the same rate and look extra-appealing when served.
Don’t Rush the Chill: While you technically can taste them after a few hours, 24–48 hours in the fridge gives your Pickled Roasted Beets the best depth of flavor and that crave-worthy tang.
Use a Nonreactive Container: Glass is best! Avoid aluminum or metal, as vinegar can react and alter both flavor and color.

How to Serve Pickled Roasted Beets

Garnishes

A sprinkle of fresh dill, crumbles of creamy goat cheese, or a handful of toasted walnuts will turn these Pickled Roasted Beets from simple to show-stopping. They’re also stunning with a dusting of flaky sea salt or a drizzle of fruity olive oil for that final gourmet touch.

Side Dishes

Pickled Roasted Beets pair beautifully alongside grilled meats, roast chicken, or hearty fish. Try them with feta in a Mediterranean grain bowl, layered on toast with avocado, or simply served as a bright, zingy salad topping that wakes up any plate.

Creative Ways to Present

Layer them in mason jars for easy lunch prep, serve as part of a gorgeous party platter with cheese and charcuterie, or arrange slices in a spiral on a serving plate for a dramatic, edible centerpiece. Their vivid color brings personality wherever they go!

Make Ahead and Storage

Storing Leftovers

Once pickled, keep your Pickled Roasted Beets nestled in their brine in the fridge. They’ll keep for at least a week (often longer), getting more flavorful with each day. Just make sure they’re always covered by the brine for best freshness.

Freezing

Freezing isn’t ideal for Pickled Roasted Beets, since the texture can become mushy and the brine doesn’t hold up well. For best results, enjoy them straight from the fridge and make a fresh batch as needed—trust me, they disappear fast anyway!

Reheating

No reheating required—these are best served cold or at room temperature for maximum crunch and flavor. If you’re adding them to a warm dish (like a grain bowl), you can set them out for 10–15 minutes ahead of time to take the chill off.

FAQs

Can I use pre-cooked beets for Pickled Roasted Beets?

Yes, if you’re short on time, store-bought cooked or steamed beets will work, but roasting from scratch brings out much more sweetness and depth of flavor!
How long do Pickled Roasted Beets need to marinate before eating?

For best results, let them chill for at least 24 hours in the fridge. They’ll continue to develop even deeper, tangier flavor over 2–3 days.
Do I need to sterilize my jars for this recipe?

No special canning required—just use a clean glass container for fridge pickles. If you want to keep them much longer, follow proper canning and sterilizing methods.
Can this recipe be made sugar-free?

Absolutely! Try using a sugar substitute like stevia, monk fruit, or xylitol. The texture will be the same, though the flavor profile may be slightly different.

Final Thoughts

If you’re ready for a simple but unforgettable homemade pickle, these Pickled Roasted Beets are absolutely worth it! I hope you’ll give them a try and let their sweet-tangy flavor brighten up your meals all week long—you just might find yourself making batch after batch. Enjoy, friend!