Homemade Paleo Pickled Beets

A really cool twist on pickled beets, easy and delicious!


  • poundsbeetstrimmed and washed
  • Coconut oil for drizzling
  • salt and freshly ground black pepper
  • 1 C Apple cider vinegar
  • 1.5 C water
  • 1 to 2 tbsp honey
  • salt and freshly ground black pepper
  • Sprig of dill


  1. Preheat oven to 375ºF.
  2. Place beets in a glass pan in a single layer. Drizzle with coconut oil and season with salt and pepper.
  3. Cover with foil and bake for 1.5 hours, until tender. Remove from oven and set aside until cool enough to handle.
  4. Peel cool beets using rubber or latex gloves and paper towel and coarsely dice. Transfer diced beets to a clean, 1-quart canning jar.
  5. Combine vinegar, water and honey in a glass measuring cup. Whisk until honey has dissolved. Season to taste with salt and pepper.
  6. Pour pickling liquid over beets in jar (you may have a little left over), cover and refrigerate.

  7. Refrigerate for several hours or overnight before eating – the longer you wait, the better the beets will taste!
The beets will last in the fridge for up to 3 weeks.

Tell me what you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.