Raw Shredded Beet Pickles (For Salads)

A vibrant, no-cook quick pickle that transforms raw beets into a jewel-bright salad topping in under an hour. The honey brine softens the beet's earthiness while keeping a satisfying crunch. Gorgeous piled onto grain bowls, tucked into wraps, or layered on goat cheese toast.

Method

1. 1

   Shred the beets

   Peel the beets and grate them on the coarse side of a box grater, or use the shredding disc of a food processor. Transfer to a colander, toss with ½ tsp of the salt, and let drain over the sink for 10 minutes. This draws out excess moisture so the brine stays bright.

   💡 Wear gloves — beet stain is nearly permanent on skin and cutting boards.

   ⏱ 10 min
2. 2

   Make the brine

   Whisk together apple cider vinegar, rice wine vinegar, water, honey, and remaining salt in a small bowl until honey is fully dissolved. No heat needed.

3. 3

   Add aromatics

   Lightly squeeze the drained beets and transfer to a clean pint jar or bowl. Add sliced garlic, grated ginger, red pepper flakes, and orange zest strips.

4. 4

   Pour and press

   Pour the brine over the beets and press everything down so the beets are fully submerged. Seal and refrigerate for at least 1 hour before using, though they're even better after 4 hours.

   💡 The brine will turn a stunning deep magenta. Don't throw it out — it's incredible as a salad dressing base.

   ⏱ 60 min
5. 5

   Serve

   Pile onto grain bowls, salads, goat cheese toast, or tacos. Drain briefly before using so they don't bleed too heavily onto lighter ingredients.

   💡 Keeps refrigerated for up to 2 weeks. The flavor deepens beautifully over the first few days.