A simple homemade pickled beets recipe with honey, orange juice, and aromatic spices. Sweet, tangy, and perfect with goat cheese, roasted meats, as a mezze plater, or in salads!
Pickled Beets with a Mediterranean Twist
Beets are one of the most versatile root vegetables, loved for their vibrant colour, earthy sweetness, and nutritional value.
Pickling enhances their natural flavour and allows them to keep longer in the fridge.
This recipe is based on my Pickled Cherries, with a modern variation on classic Greek Pantzaria Xydata, using honey and warm spices for depth.
The result is a balance of sweet, tangy, and aromatic notes that pair beautifully with cheese, roasted meats, and hearty salads.
Whether served as part of a mezze platter or used to brighten everyday meals, these pickled beets bring a touch of elegance to the table.
Ingredients needed to make the Pickled Beets
- Cooked, peeled, and sliced beets (see how to cook the Beets here). If your beet leaves are tender, you can pickle them as well
- Red wine vinegar
- Fresh orange juice
- Honey
- Sea salt
- Whole cloves
- Cinnamon stick
- Coriander seeds
- Bay leaf
- Garlic, sliced
- Extra virgin olive oil
Instructions
- Cook the beets and peel them, or use precooked beets for convenience. Slice into rounds or wedges.
- In a saucepan, combine vinegar, orange juice, honey, salt, and spices. Bring to a boil, stirring until the honey dissolves.
- Pack the sliced beets into sterilized jars and add the garlic slices.
- Pour the hot brine over the beets, making sure they are fully submerged. Add enough olive oil to cover it and seal immediately.
- Allow to cool, then refrigerate for at least three days before serving to let the flavours develop.
Tips and Variations
- Add more honey if you prefer a sweeter pickle.
- Toast the coriander seeds lightly before adding for extra aroma.
- So longs as you follow all the instructions, it keeps in the refrigerator for a very long time.
Serving Suggestions
- Pair with creamy goat cheese and walnuts for a delicious starter.
- Serve alongside grilled fish, roasted chicken, lamb, or pork.
- Toss into green or any other salads for colour and flavour.
Why Add Honey to Pickled Beets?
Using honey instead of sugar not only brings a more natural sweetness but also adds floral undertones that complement the earthy character of the beetroot. Combined with citrus and spices, the flavours become layered, refreshing, and versatile for both savoury and sweet dishes.
Why Add Olive Oil on Top?
Olive oil is a natural preservative, so adding it on top, prevents air going through, so the beets are preserved for a longer time.
Pickled Beets with Honey & Spices
A simple homemade pickled beets recipe with honey, orange juice, and aromatic spices. Sweet, tangy, and perfect with goat cheese, roasted meats, or fresh salads.
Ingredients
- 1 kg cooked, peeled, and sliced beets
- 1 cup red wine vinegar
- ½ cup fresh orange juice
- 2 tbsp honey
- ½ tsp salt
- ½ tsp whole cloves
- 1 cinnamon stick
- ½ tsp coriander seeds
- 1 bay leaf
- 1 clove garlic, sliced
- 2 tbsp extra virgin olive oil
Instructions
- Cook the beets and peel them, or use precooked beets for
convenience. Slice into rounds or wedges. - In a saucepan, combine vinegar, orange juice, honey,
salt, and spices. Bring to a boil, stirring until the honey dissolves. - Pack the sliced beets into sterilized jars and add the garlic slices.
- Pour the hot brine over the beets, making sure they are fully submerged.
- Add some extra virgin olive oil on top.
- Seal immediately.
- Allow to cool, then refrigerate for at least three days before serving to let the flavours develop.
- They can be stored in the fridge for at least a month.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 93Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 196mgCarbohydrates 15gFiber 2gSugar 12gProtein 2g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Kopiaste and Kali Orexi,
