I got inspired a few weeks ago by a local vegan restaurant which now became my favorite place in Columbus (shout out to Comune!). We had some great beets and I am not sure if those were pickled but the moment I got home I got into my kitchen and just had to post this recipe. I used them on top of tostadas or tacos.
I can almost promise you will end up using these beets over everything you prepare, just like you’re currently doing with my red onion recipe lol.
1 large beet, grated
1/2 cup white wine vinegar
1/2 cup water
1 teaspoon of ground black pepper
1 teaspoon of kosher salt
Use a small sauce pan to heat up the water and vinegar, use medium heat and turn it off the moment bubbles start to form in the edge of the pan.
Use a glass airtight container to add your beats, seasoning and pickling liquid. Seal the container, wait for it to cool down and store it in the fridge to enjoy the next day.
I use these beets over tostadas, chilaquiles and avocado toast. It’s acidic and sweet!