Quick-Pickled Horseradish Beets

This recipe is quick but the results are impressive. Golden or Chioggia beets (which have red and white stripes) make for a pretty, colorful presentation—but if you can’t find either, it’s okay to use red ones. Prepared horseradish has vinegar and salt in it, so you’re half-way to pickling. If you have a mandolin on hand, it’ll help you slice the beets thinly, quickly, and evenly. The beets soften considerably during pickling, but retain a bit of pleasant crunch. Toss them into a salad, serve them with BBQ, slip them into a sandwich, or arrange them on a charcuterie platter.

quick-pickled-horseradish-beets
Photo by Grace Elkus
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  • Makes 4 (serving size: ¼ cup)
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 27.97 calories
    • Fat 0.19 g
    • Sat Fat 0.03 g
    • Cholesterol 0.06 mg
    • Sodium 805.64 mg
    • Protein 0.51 g
    • Carbohydrate 6.38 g
    • Sugar 5.34 g
    • Fiber 0.93 g
    • Iron 0.28 mg
    • Calcium 8.49 mg
This recipe is quick but the results are impressive. Golden or Chioggia beets (which have red and white stripes) make for a pretty, colorful presentation—but if you can’t find either, it’s okay to use red ones. Prepared horseradish has vinegar and salt in it, so you’re half-way to pickling. If you have a mandolin on hand, it’ll help you slice the beets thinly, quickly, and evenly. The beets soften considerably during pickling, but retain a bit of pleasant crunch. Toss them into a salad, serve them with BBQ, slip them into a sandwich, or arrange them on a charcuterie platter.

Ingredients

  1. Check 4 medium-size golden or Chioggia beets, peeled and thinly sliced (about 6 oz.)
  2. Check cup granulated sugar
  3. Check ½ cup drained prepared horseradish
  4. Check cup kosher salt

Directions

  1. Toss together all ingredients in a medium bowl. Let stand 30 minutes, stirring occasionally. Rinse mixture, and drain.