This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.
Jump to Recipe Print
These copycat White Fence Farm Pickled Beets are exactly how I remember them from the restaurant: bright, fresh, and flavorful!
Serve with fried chicken, creamy kidney bean salad, oil and vinegar coleslaw, and enjoy with the people you love.
These White Fence Farm pickled beets are my latest adaptation of my favorite White Fence Farm classic recipes: I’ve already tackled copycat recipes for their Creamy Kidney Bean Salad and Coleslaw Recipes… and I had to do the pickled beets next (I know, I know, corn fritters are coming too)!
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!
White Fence Farmin Romeoville, Illinois is one of my favorite restaurants of all time – and it has been since I was a kid! My whole family would go for special events, birthdays, graduations, etc. and the quality of their food only seems to get better with time. Each dish is served with relishes: creamy kidney bean salad, piping hot corn fritters, cottage cheese, pickled beets, and a delicious homemade coleslaw. These ‘relishes’ are served before the meal comes out, and are (amazingly!) unlimited. I have memories of my dad sitting at the table, and joking to the server to “keep ’em coming.” We go for the chicken, but really the relishes make the meal.Note: This isn’t White Fence Farm’s official recipe, its just my adaptation!
What’s In These White Fence Farm Copycat Pickled Beets?
See the recipe card below for full ingredient amounts and recipe instructions!
- Canned Beets: I used 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 thinly 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
- 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.
White Fence Farm is known for their fried chicken, but a major draw is their unlimited “relishes” which come out before the meal. They made delicious fried corn fritters, coleslaw, pickled beets, cottage cheese, and kidney bean salad. Just to note: the following recipe is my adaptation, it did not come from the restaurant. But I would 100% recommend a trip to White Fence Farm if you are in the Chicago area! It’s a real gem.
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 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 whole ingredients you can cook delicious recipes without a trip to the store!
And I would be remiss to mention that if you are ever in the Chicagoland area, a visit to White Fence Farm is a MUST! I can try to recreate the recipes all day long, but nothing compares to the real dining experience. Check out the antique cars in the lobby, feed the goats out back, and get yourself the best fried chicken in Chicago!
Recipe Notes
*This recipe calls for canned beets, but if you make homemade steamed or cooked beets, then add about 3 cups of sliced beets + 1/4 teaspoon salt to this recipe instead of canned.
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 that I stock my pantry with!
If you loved this recipe, please feel free to share on Facebook or with your family & friends. Make sure to follow us on Instagram, YouTube & TikTok too – I’d love to connect with you there.
And let’s keep in touch – subscribe to my monthly newsletter to get free recipe inspiration.
White Fence Farm Pickled Beets (Copy Cat Recipe!)
Kelly Jensen
These copycat White Fence Farm Pickled Beets are exactly how I remember them from the restaurant: bright, fresh, and flavorful!
5 from 6 votes
Print Recipe Pin
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Appetizer, Side Dish
Cuisine American
Servings 6 servings
Calories 139 kcal
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 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
*This recipe calls for canned beets, but if you make homemade steamed or cooked beets, then add about 3 cups of sliced beets + 1/4 teaspoon salt to this recipe instead of canned.
Nutrition
Calories: 139kcalCarbohydrates: 28gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 376mgPotassium: 231mgFiber: 4gSugar: 24gVitamin A: 70IUVitamin C: 4mgCalcium: 21mgIron: 1mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!
This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read ourprivacy policyfor more information.
About the Author: Kelly Jensen
Kelly Jensen has 7 years experience as a food blogger, freelance recipe developer, content creator, beekeeper, and loves cooking everything she can from scratch.
View all post by Kelly Jensen | Website
