Pickled Beets and Onions

We went to a fancy Italian deli and bought a bunch of stuff that looked good.  It was good.  This was one of the items that we purchased and I knew I could easily make this at home.  You could also roast the beets if you prefer or even use canned or jarred.  If using larger beet, simply cut them up!

Pickled Beets and Onions Recipe


  • 16 baby beets, tops trimmed
  • 2 medium red onions, sliced thin
  • 2 tablespoons sugar
  • 1/3 cup white vinegar
  • 1/4 teaspoons kosher salt
  • 2/3 cup water


To make the beets: Bring a large pot of salted water to a rolling boil. Add beets, reduce heat, and simmer until tender, 12 to 15 minutes. Drain well. When cool enough to handle, slip off skin. Place beets in a nonreactive bowl and set aside.

To make the marinade: In a small saucepan, combine onions, sugar, vinegar, salt and 2/3 cup water and bring to a boil over high heat. Simmer 5 minutes.

Pour hot marinade over beets, and cool to room temperature. Cover the beets and refrigerate for several hours or overnight before serving.

Serves 4.

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