Pickled Beet Salad

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1 pound beets

1/3 cup orange juice (about 1 juicy orange)

2 tablespoons lime juice (1 lime)

2 tablespoons white or rice vinegar

1/2 teaspoon honey or brown sugar

2 cloves garlic, sliced

1 teaspoon salt

1/2 teaspoon dried oregano

1/2 cup sliced red onion

1 habanero (see notes above on preparation)


Boil or steam the beets for 40 minutes until tender. (I pressure cooked mine in the instantpot for 20 minutes.) Let cool and slide the skins off. Cut into wedges.

While beets cook, whisk the liquids together with salt, garlic and oregano in a glass bowl. Add cooked beets, onion and habanero.

Let marinate at least 4 hours, or overnight. Serve cold.


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