There are lots of recipes and methods for pickling out there, but this one for beets (and I like to add a few slivers of onion) is my favorite fast go-to. I roast the beets whenever the oven is on for something else, or boil them, which is a bit faster. If you are using onions, add them at the end.

Adapted from Pickled Beets by Simply Recipes 

4 or 5 beets
1/4 cup cider vinegar
1 Tbsp sugar
1 Tbsp olive oil
1/2 teaspoon dry mustard
Salt and pepper


  1. Remove the greens from the beets (use them in Braised Beet Greens). Scrub the beets clean.
  2. Cook the beets.
    *To boil: Place the beets in a medium saucepan and cover with about an inch of water by about an inch. Bring to a boil over high heat then lower the heat and simmer for 35 to 45 minutes, until they are easily pierced with the tines of a fork (large beets will take longer). Drain them and rinse in cold water to cool them down.
    *To roast: Preheat the oven to 400°F. Rub the beets with olive oil and wrap them together in a large piece of foil (you can wrap them all together, no need to wrap them individually). Roast for an hour or until they are easily pierced with a fork, remove from the oven and let them cool to the touch.
  3. Slip the skins off the beets with your fingers (they should come off easily). Discard the peels.
  4. Cut the beets into slices or quarters.
  5. Make a vinaigrette dressing with the remaining ingredients: Combine the cider vinegar, sugar, olive oil, and dry mustard, then whish with a fork. Whisk ingredients together with a fork (the dry mustard is necessary to help emulsify the vinaigrette). Add salt and pepper to taste.
  6. Toss the beets and vinaigrette in a bowl and marinate for at half hour at room temperature before serving. The beets will keep in the fridge for a couple of weeks. Enjoy!