Fresh beets are first roasted, peeled, and cut into wedges, then pickled for up to 2 days in a vinegar-and-dill-flavored brine. Serve garnished with fresh dill and crème fraîche.

  • Yields: 6 to 8 servings
  • Difficulty: Easy
  • Total: 1 hr 25 mins, plus at least 1 day for pickling 
  • Active: 25 mins 

Ingredients (10)

  • 2 pounds (about 6) medium beets (red or golden, or a mix), tops removed and washed well
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup white vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • 2 teaspoon kosher salt
  • 1 teaspoon dried dill weed
  • Crème fraîche, for serving
  • Chopped fresh dill, for serving


  1. Preheat the oven to 400°F. Place the beets in an 8-inch square baking dish and add just enough water to cover the bottom of the dish (about 1/3 cup). Drizzle the beets with olive oil and sprinkle with salt and pepper. Cover the dish tightly with aluminum foil. Bake just until tender, about 30 minutes to 1 hour.
  2. Carefully remove the foil and let them sit until cool enough to handle. Peel and the beets. Cut them into thick wedges and place in a heatproof bowl.
  3. In a saucepan, bring the vinegar, water, sugar, salt, and dill weed to a boil. Pour the mixture over the beet wedges. Set aside to cool completely. Cover the bowl and refrigerate for 1–2 days.
  4. Serve, garnished with fresh dill and crème fraîche.