These copycat White Fence Farm Pickled Beets are exactly how I remember them from the restaurant: bright, fresh, and flavorful! Serve with fried chicken, kidney bean salad, coleslaw, and enjoy with the people you love.
These White Fence Farm Pickled Beets Are:
- Bright
- Favorful
- Fresh
- Crunchy
- Loaded with Flavor
- Sweet
- Tangy
- Vegan, Gluten Free, and Take about 5 Mintues to Prepare!
What’s In These White Fence Farm Copycat Pickled Beets?
- Canned Beets: I used these Del Monte canned beets and trust me, they were perfect! You can absolutely cook/steam, peel, and slice your own for this recipe… but I was happy with how canned turned out so I’m sticking to it!
- Onion: I thinkly sliced red onion for this recipe, but you can use a white or yellow.
- White Vinegar: gives the dressing a crisp and bright flavor! I’m pretty sure they use regular ol’ white vinegar at the restaurant, and it tasted perfect.
- Sugar: I used white cane sugar for this recipe, but you can use a natural sweetener too. Raw honey would be great (as a beekeeper, I 100% approve!), as would maple syrup or agave.
- Olive Oil: I used Terra Delyssa brand, which I find has a really great and mild flavor. I get a 3-pack on Amazon here which is a great value for the quality of oil.
- Ground Pepper: I use tellicherry peppercorns, freshly ground. These have a bolder flavor than pre-ground pepper which I enjoy in these beets!
- Salt: I use a pink Himalayan sea salt, which has some extra minerals that normal table salt doesn’t.
How Do I Make This Pickled Beets Recipe?
- Drain canned beets and place them in a large quart sized mason jar or medium bowl.
- Add the onion, vinegar, sugar, olive oil, black pepper, and enough water to cover beets (I found that 1/2 cup was enough for my quart mason jar).
- Allow beets to sit for at least 30 minutes before eating, but preferably overnight.
One of the BEST Pantry Staple Side Dish Recipes
This pickled beets recipe is a fantastic pantry-staple recipe! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand! Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
Recipe Notes
Other Classic Dinner Side Dish Recipes You’ll Love!
White Fence Farm Kidney Bean Salad: Copy Cat Recipe (Vegetarian, Vegan Option)
White Fence Farm Coleslaw: Copy Cat Recipe (Vegan, GF)
DA’s Baked Au Gratin Potatoes (Vegetarian, Family Recipe)
Pot Luck Greek Salad with Homemade Vinaigrette (Vegan, Gluten Free, Party Recipe)
& read through my Top 125 Pantry Staple Ingredients & Recipes that I stock my pantry with!
Get the Same Ingredients I Used For my Quick Pickled Beets!
As always, if you make this White Fence Farm Copycat Pickled Beets Recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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White Fence Farm Pickled Beets (Copy Cat Recipe!)
Ingredients
- 2 14 ounce cans cooked beets, drained*
- 1/2 cup sweet onion
- 2/3 cup white vinegar
- 2 tablespoons sugar
- 1 tablespoon olive oil
- 1/4 teaspoon freshly ground Tellicherry Black Pepper
- 1/2 cup water or more to cover beets
Instructions
- Drain canned beets and place them in a large quart sized mason jar or medium bowl.
- Add the onion, vinegar, sugar, olive oil, black pepper, and enough water to cover beets (I found that 1/2 cup was enough for my quart mason jar).
- Allow beets to sit for at least 30 minutes before eating, but preferably overnight.
Notes
Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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Hi I live right down the road from White Fence Farm! Have you tried to copycat the chicken? I love the side recipes
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I crave any food from White Fence Farm. It truly is my favorite restaurant ever
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