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Beets Three Ways



Pickled Beets (quick pickle method)

  • 1 cup water
  • 1 cup cider vinegar
  • 1/4 cup sugar
  • 1 tablespoon mustard seeds
  • 1 tablespoon salt
  • 2 large beets sliced 1⁄8-inch thick

Roasted Beets

  • kosher salt as needed
  • 2 whole beets, green top removed

Fried Beets

  • 1 beet, sliced very thin
  • cooking oil as needed
  • salt to season


Pickled Beets (quick pickle method)

  1. Bring all ingredients except for beets to a simmer.
  2. Add beets, simmer to just soft, let cool in liquid and store for future use.

Roasted Beets

Preheat oven to 400F.

  1. Place a bed of salt (about 1/2 inch) onto a cookie sheet or baking dish.
  2. Place the beets on top and cover with foil.
  3. Cook until a knife can easily pierce the beet (about 45 minutes to 1 hour, depending on size).
  4. Let sit until cool enough to handle, peel and cut into desired shape.

Fried Beets

  1. Heat at least 2 inches of oil in a narrow pot to 360F (use a candy thermometer).
  2. Gently place the sliced beets into the hot oil, giving enough room to cook separately from each other.
  3. Fry until they are just under crisp.
  4. Remove with a slotted spoon and place on paper towels to drain and crisp.
  5. Lightly season with salt.

To assemble:

Arrange the warm roasted beets and chilled pickled beets alternately.
Drizzle with olive oil and a little of the pickling liquid. Top with fried beets to finish.
Add greens and cheese to the plate if you like. Watercress, arugula or any other green will add a nice fresh note to the plate.
Goat cheese is always good with beets as well. Use local if you can.

Hudson Valley Restaurant Week is back this April 8-21!