🫙 Healthy Pickled Beets Recipe
Pickled beets are tangy, slightly sweet, and packed with nutrients. They’re great in salads, sandwiches, or as a healthy side dish.
🥕 Ingredients
- 4–5 medium beets, cooked and sliced
- 1 cup apple cider vinegar
- ½ cup water
- 1–2 tbsp honey (or maple syrup)
- 1 tsp sea salt
- ½ tsp black peppercorns
- 1 small sliced garlic clove
- Optional: ½ tsp mustard seeds
👨🍳 Instructions
1️⃣ Cook the beets
- Wash and trim the beets.
- Boil them in water for 30–40 minutes until tender.
- Let cool, peel the skins, and slice into rounds or cubes.
2️⃣ Make the pickling liquid
In a saucepan combine:
- apple cider vinegar
- water
- honey
- salt
- peppercorns
- garlic
Bring to a gentle simmer for 2–3 minutes.
3️⃣ Pack the jar
- Place sliced beets into a clean glass jar.
- Pour the warm pickling liquid over them until fully covered.
4️⃣ Cool and refrigerate
- Let the jar cool to room temperature.
- Seal and refrigerate for at least 12–24 hours before eating.
🥗 How to enjoy
Add pickled beets to:
- salads
- grain bowls
- sandwiches
- goat cheese platters
💡 Healthy tips
- Use honey or maple syrup instead of refined sugar.
- They last 2–3 weeks in the refrigerator.
- Beets are rich in fiber, folate, and antioxidants.
✅ Flavor variation: Add a small piece of ginger or a strip of orange peel for a bright citrus twist.
If you’d like, I can also show you a quick 10-minute “no-cook” refrigerator pickled beets method chefs use for salads. 🥗
