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Ginger Pickled Beets

Asian-inspired pickled beets are soaked in ginger-charged vinegar. Serve these beets as part of a picnic platter or relish tray, or use them in sandwiches or salads.

  • Yield: Makes 1 quart

Source: Martha Stewart Living, June 2004


  • 5 or 6 medium red beets (about 1 1/2 pounds without greens), tails and about 1 inch of stems left intact
  • 1/2 cup thinly sliced, peeled fresh ginger (about 1 1/2 ounces)
  • 1 1/2 cups rice wine vinegar
  • 1/4 cup plus 1 tablespoon sugar
  • 1 teaspoon coarse salt


  1. Prepare an ice-water bath; set aside. Cover beets with cold water by 2 inches in a large saucepan. Bring to a boil; reduce heat. Simmer beets until tender when pierced with the tip of a knife, about 30 minutes. Transfer beets with a slotted spoon to ice-water bath. Discard cooking liquid. Trim beets and rub off skins with paper towels, or peel beets with a paring knife. Cut beets into very thin rounds; transfer to a large bowl.

  2. Bring ginger, vinegar, sugar, and salt to a boil in a medium saucepan, stirring until sugar is dissolved. Pour liquid over beets; stir. Let stand until completely cool, at least 1 hour.

Cook's Notes

Golden beets work as nicely as red ones. Leaving beet tails and an inch or so of the stems intact helps minimize the loss of color (as well as flavor and nutrients) during cooking. Trim and peel the beets after they've been boiled; the skins will come off easily. Transfer to an airtight container, and refrigerate up to 1 month.

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