Easy Picked Beets With Sushi Vinegar
A simple, no-fuss pickled beet recipe made with roasted beets and ready-made vinegars. No extra seasoning needed—just mix, chill, and enjoy. Perfect for salads, side dishes, or healthy snacks.
Ingredients
- 16 oz Red beets / 450g or 4 medium size
- 1 cup Rice vinegar or apple cider vinegar
- ½ cup Sushi seasoned vinegar
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Trim the beets if needed and wrap each beet individually in aluminum foil.
- Roast the beets: Roast for 50 minutes to 1 hour, or until a fork easily pierces through.
- Peel and cut: Let the beets cool slightly. Peel off the skins using your hands or a knife, then cut into wedges.
- Add vinegar and store: Place the beet wedges in a clean jar or airtight container. Mix the rice vinegar (or apple cider vinegar) with the sushi seasoned vinegar and pour over the beets until well coated.
- Chill and marinate: Cover and refrigerate. The beets are best after marinating overnight or longer.