Of course! A Healthy Pickled Beets Recipe is a wonderful way to preserve this nutritious vegetable. This version is designed to be lower in sugar than traditional recipes and avoids artificial preservatives, letting the natural, earthy sweetness of the beets shine through.
This recipe uses a simple vinegar brine and basic spices for a classic, crisp, and tangy result.
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Why This Recipe is Healthy
· Lower Sugar: Uses a modest amount of a natural sweetener (like honey or maple syrup) instead of cups of refined sugar.
· No Artificial Preservatives: You control the ingredients.
· Nutrient-Rich: Beets are packed with folate, manganese, potassium, iron, and vitamin C. The vinegar also contains probiotics (especially if you use a raw, unpasteurized vinegar) which are great for gut health.
· Versatile: Enjoy them as a side dish, on salads, or as a tangy snack.
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Classic Healthy Pickled Beets Recipe
This is a “quick-pickle” or refrigerator method, meaning it doesn’t require canning. It’s simple, safe, and the beets will keep for weeks in the fridge.
Prep time: 20 minutes Cook time: 30-45 minutes (for roasting beets) Passive time: 1 hour (chilling) Yields: 1 quart (1 liter) jar
Ingredients:
· 2 lbs (about 900g) fresh beets (4-6 medium beets)
· 1 cup apple cider vinegar (or white vinegar)
· 1 cup water
· 2-3 tablespoons honey or pure maple syrup (adjust to your taste)
· 1 teaspoon kosher salt or sea salt
· 1 tsp whole black peppercorns
· 2 whole cloves (optional)
· 1 bay leaf (optional)
· 1 small onion, thinly sliced (optional)
· 2 whole garlic cloves, lightly smashed (optional)
Equipment:
· A sharp knife and cutting board
· A large pot for boiling or a baking sheet for roasting
· A medium saucepan
· A clean 1-quart (1-liter) glass jar with a lid
Instructions:
1. Cook the Beets:
· To Roast (Recommended for deeper flavor): Preheat oven to 400°F (200°C). Scrub beets clean, trim off tops, and wrap individually in aluminum foil. Place on a baking sheet and roast for 45-60 minutes, or until easily pierced with a knife. Let cool, then rub the skins off with paper towels—they should slip off easily.
· To Boil (Faster method): Scrub beets and trim tops. Place in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for 30-45 minutes until tender. Drain and let cool, then slip the skins off.
2. Slice the Beets: Once peeled and cooled, slice the beets into thin rounds, wedges, or small cubes—whatever you prefer.
3. Make the Brine: In the medium saucepan, combine the apple cider vinegar, water, honey (or maple syrup), salt, peppercorns, cloves, and bay leaf. Bring to a gentle boil over medium heat, stirring until the honey and salt are fully dissolved. Remove from heat.
4. Pack the Jar: Place the optional onion and garlic cloves in the bottom of your clean glass jar. Pack the sliced beets tightly into the jar, leaving about 1 inch of space at the top.
5. Pour the Brine: Carefully pour the hot brine over the beets, ensuring they are completely submerged. Tap the jar gently on the counter to release any air bubbles. Seal the jar with the lid.
6. Cool and Chill: Let the jar cool to room temperature on the counter. Once cool, place it in the refrigerator.
7. Wait (The Hardest Part!): For the best flavor, let the beets pickle for at least 24 hours before eating. The flavors will continue to develop and improve over the next few days. They will keep well in the refrigerator for 3-4 weeks.
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Recipe Variations & Pro Tips:
Pro Tips:
· Wear Gloves: Beets stain! Wearing disposable gloves while handling them will keep your hands from turning pink.
· Don’t Waste the Greens: Beet greens are delicious and nutritious! Sauté them with garlic and olive oil for a fantastic side dish.
· Uniform Sizing: Cut the beets into similar-sized pieces so they pickle evenly.
· Submerge is Key: Make sure the beets are fully under the brine to prevent spoilage. You can use a small fermentation weight or a cabbage leaf to keep them down.
Delicious Variations:
· Spicy Pickled Beets: Add 1-2 sliced jalapeños or a pinch of red pepper flakes to the jar.
· Orange-Ginger Beets: Add a few thin slices of fresh ginger and the zest of one orange to the brine.
· Dill Pickled Beets: Add a few sprigs of fresh dill to the jar for a classic flavor.
· Golden Pickled Beets: Use golden beets instead of red for a beautiful, non-staining version. They are slightly milder and sweeter.
How to Use Your Healthy Pickled Beets:
· On Salads: A classic addition to a green salad or a spinach salad with goat cheese and walnuts.
· As a Side Dish: The perfect tangy accompaniment to rich meats, sandwiches, or a cheese plate.
· In Grain Bowls: Adds a bright, acidic punch to quinoa or rice bowls.
· As a Snack: Enjoy them straight from the jar for a healthy, probiotic-rich snack.
Enjoy your homemade, healthy, and vibrant pickled beets