Pickled Beets are easy to make and delicious straight or on sandwiches and in salads. You won't believe how fast these are to make.
Servings: 8 servings
- 1 pound beets oven roasted (see note)
- 3/4 cup hot water
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/2 cup white vinegar
Slice the roasted beets into bite sized pieces. Add to a mason jar.
Dissolve the salt and sugar in the hot water. Add the vinegar and stir to combine. Pour the liquid over the beets in the mason jar and seal.
Refrigerate for at least a half hour and enjoy!
Calories: 16kcal | Carbohydrates: 3g | Sodium: 307mg | Potassium: 76mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1.7mg | Calcium: 10mg | Iron: 0.2mg