Honey Serrano Vinegar Pickled Heirloom Beets

Cooking Time: 1 - 1 1/2 hrs    Servings: 8-10

Products needed:

Honey Vinegar


  • 2 lbs small to medium sized beets, scrubbed, washed, and trimmed
  • 1 tablespoon Olive Scene bold Extra Virgin Olive Oil
  • Approximately 2 cups Olive Scene Honey-Serrano Vinegar


  1. Preheat the oven to 375 degrees.
  2. Line a baking sheet with aluminum foil.
  3. Wash and scrub the beets thoroughly.
  4. Place the whole beets on to the baking sheet and enclose the beets with another sheet of foil.
  5. Roast the beets for approximately an hour, depending on size.
  6. If using large beets, it may take up to 2 hours for the beets to roast.
  7. Pierce the beet with a paring knife and if it slides into the center of the beet with little resistance, the beets are done. 
  8. Allow the beets to cool and then slip off the skins.
  9. You can also use a paring knife to help peel them.
  10. Cut the beets in to 1 inch wedges, circles, or crinkle cut.
  11. Place the beets in to a glass jar with a lid and cover with 2 cups of Honey-Serrano Vinegar or enough vinegar to just cover.
  12. Refrigerate the beets for 24 hours and enjoy.

*You can substitute the Honey-Serrano Vinegar with many other options including Champagne, White Balsamic, Sicilian Lemon Balsamic or Honey-Ginger White Balsamic. Experiment and see what you like best.