Pickled Beets with Walnut Sauce

Kitchen Tested
  • Yield 4 servings

Cooked in a water and vinegar bath and tossed with a walnut sauce, these beets will steal the show.

You can use 2 cups diced or sliced drained canned beets as an alternative to fresh for this recipe if you prefer.


Boiled Beets:
1 pound fresh beets (3 medium size), ends trimmed, skin on, washed well
3 bay leaves
1 tablespoon red wine vinegar
Salt, to taste
Walnut Sauce:
1/2 cup shelled walnuts
2 garlic cloves, peeled
3 to 4 tablespoons cooking liquid from beets
1 teaspoon ground coriander seeds
1/4 cup red wine vinegar
Salt and freshly ground black pepepr
4 Boston or Bibb lettuce leaves, optional
Red onion rings, optional


  1. To make beets: Place beets in a saucepan and cover with water. Add bay leaves, vinegar and salt. Bring to a boil and cook 40 to 45 minutes until tender, adding more water if needed. Stick a knife in beets to see if they are tender. Remove from cooking liquid when tender, reserving about 1/4 cup cooking liquid; plunge beets into cold water to stop cooking.
  2. Drain beets and rub skins off; dice into 1/2-inch cubes. Place beets in a bowl.
  3. To make sauce: Place all ingredients in a blender or a food processor fitted with the metal blade and process or puree until smooth. Add sauce to beets and toss to combine. Chill 20 minutes.
  4. To garnish: Serve beets alone or over Bibb or Boston lettuce garnished with thin-sliced red onion rings, if desired.



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