Published: · Modified: by Renée · This post may contain affiliate links · 15 Comments
Golden Pickled Beets and Onion is a deliciously sweet, sour, and earthy side dish! Golden beets are a joy to prepare because they're cleaner to work with than their red counterpart, but the flavor is very similar.
*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards and additional recipe information, but getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
I've only recently jumped onto the beet bandwagon. In the past, I stayed as far away from them as I could because, for me, I always thought they tasted a little too much like dirt for my liking.
Fortunately, with age comes wisdom, and now I consider them to have an "earthy" taste that, only in my mid 50's (there, I said it. LOL), I can truly appreciate and enjoy!
I chose to use the golden beet variety over the red beet variety for this recipe because they're cleaner to work with they and won't stain your hands and cutting boards with all that lovely ruby colored juice.
Plus I thought they'd be a nice color contrast to the red onions.
However, if you prefer the red beets over the golden, by all means, use the red...I'll never know! 😉
Yield: 2 quarts Prep Time: 10 hours (including refrigeration time) Cook Time: 15 minutes
4 large golden beets, peeled and sliced thin
3 teaspoons salt, divided
2 medium red onions, sliced thin
½ cup apple cider vinegar (I use Bragg, organic raw)
4 tablespoons granulated sugar
½ teaspoon ground allspice
¼ cup honey
-Bring a large pot of water with 2 teaspoons salt to a rolling boil. Add in the sliced beets and reduce the heat and simmer the beet until tender (approximately 10 minutes).
-Drain the water and add the beets into a large non-reactive bowl. Set aside.
-In a medium sauce pan over medium heat, simmer the sliced onions, apple cider vinegar, sugar, allspice and honey (approximately 5 minutes).
-Stir in the remaining 1 teaspoon of salt.
-Pour the hot onion and apple cider mixture over the beets in the large bowl. Stir well to combine.
-Allow the mixture to cool to room temperature and once cooled, cover the bowl with plastic wrap.
-Refrigerate at least 8 hours.
-Spoon the beets and onion into jars and refrigerate until ready to serve.
-Enjoy their sweet and earthy flavor 🙂
More Vegetable Recipes
- Roasted Radishes with Coriander and Honey
- Potato Gnocchi with Spinach and Mushrooms
- Asparagus and Gruyere Cheese Skillet Popover
- Roasted Tomato and Vegetable Soup
Reader Interactions
Comments
Jual Kacamata says
Hmm.. nyammi.. this is very nice food 🙂
jual kacamata
Courtney @ Neighborfood says
I've never been a huge beet fan either, but I'm coming around. Dishes like this definitely help!
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Bobbi Burleson says
Look at those gorgeous beets! I bet they taste amazing 🙂
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Sarah | Curious Cuisiniere says
Your golden beets are so pretty! We tried growing traditional beets for the first time this year, but next year I think we will add some golden ones to the mix.
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Cindys Recipes and Writings says
I love pickled beets! Yours look soooo good!
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Sarah Reid says
What a gorgeous jar! Need to can some beets from the garden this year too
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Katy says
I love beets, but I have never seen them in such pretty, sunshiny colours! Just lovely!
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The Ninja Baker says
Nice to know another new to the beets fan club lady =) Good tip about choosing golden over the red ones. Love your combo of flavors - I'm a longtime Bragg sauce fan =)
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Shaina Wizov says
I LOVE pickled beets, I definitely want to try this sometime.
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Deanna Samaan says
I am loving these colors on this! Of they look so tempting!!!
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Liz Berg says
My mom used to pickle beets...and I loved them! Your golden beets and red onions are a gorgeous color combination...and I could do major damage to a jar of these!!!
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Tara Noland says
Just looking at your title had my mouth watering. I love beets and would adore this recipe!!
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Amanda Boyarshinov says
I could LIVE off beets. They are my absolute favorite vegetable. Sadly, my little backyard garden is never very successful at growing them. I will be planting more in hope of having enough for pickling!
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Peanut Butter and Peppers says
Oh my gosh! What an incredible idea! Out of the bests, I love the golden ones.
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Stacy Rushton says
I am a huge fan of beets, Reneé, so I'll be making these soon. The good part is that the husband is still in the hate-beet camp so I won't even have to share.
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