𝗛𝗲𝗮𝗹𝘁𝗵𝘆 𝗣𝗶𝗰𝗸𝗹𝗲𝗱 𝗕𝗲𝗲𝘁𝘀 𝗥𝗲𝗰𝗶𝗽𝗲

Healthy Pickled Beets are a great way to enjoy the earthy sweetness of beets with a tangy, zesty twist. They’re packed with nutrients and can be used as a side dish, salad topping, or even as a snack. This recipe is easy to make, with simple ingredients that bring out the natural flavors of the beets while keeping the dish healthy and light.

Here’s a simple, Healthy Pickled Beets recipe:

Healthy Pickled Beets Recipe

Ingredients:

For the Beets:
- 4 medium beets, peeled and cut into slices or wedges (you can also roast the beets whole if preferred)
- 1 garlic clove, smashed (optional, for extra flavor)
- 1 small onion, thinly sliced (optional, for extra flavor)
For the Pickling Brine:
- 1 cup apple cider vinegar (or white vinegar)
- 1 cup water
- 2 tablespoons honey (or maple syrup for a refined sugar-free version)
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon whole peppercorns
- 1 teaspoon dried dill (or 2 teaspoons fresh dill)
- 1 teaspoon coriander seeds (optional)
- 2-3 bay leaves (optional, for extra depth of flavor)

Instructions:

1. Prepare the Beets:

Roast or Boil the Beets:
- To roast: Preheat your oven to 400°F (200°C). Wrap each beet in foil and roast for about 45 minutes to 1 hour, or until a fork easily goes through them. Let them cool slightly, then peel off the skin and slice into ¼-inch thick rounds or wedges.
- To boil: Place the peeled beets in a pot of water and bring to a boil. Simmer for about 30-40 minutes, or until fork-tender. Drain and let cool, then peel and slice.

2. Prepare the Pickling Brine:

In a medium saucepan, combine the apple cider vinegar, water, honey, salt, mustard seeds, peppercorns, dill, coriander seeds, and bay leaves (if using).
Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the salt and honey.
Once the brine comes to a boil, reduce the heat and let it simmer for 5 minutes to allow the flavors to meld together.

3. Pickling the Beets:

While the brine is simmering, pack the roasted or boiled beet slices into a clean, sterilized jar. If using garlic and onion, you can add them in layers with the beets for extra flavor.
Pour the hot pickling brine over the beets, making sure they are fully submerged. Use a spoon to gently press the beets down if needed.
Let the jar cool to room temperature.

4. Refrigerate and Let the Beets Pickle:

Once the jar is cool, seal it with a lid and refrigerate for at least 24 hours before eating (ideally, let it sit for 2-3 days for the best flavor). The pickled beets will last for 2-3 weeks in the refrigerator.

Serving Suggestions:

As a Side Dish: Serve the pickled beets with salads, roasted meats, or as part of a veggie platter.
On Top of Salads: Add them to greens, goat cheese, nuts, and arugula for a tangy, nutrient-packed salad.
In Sandwiches or Wraps: Add a slice of pickled beet to a wrap, sandwich, or burger for an extra crunch and tang.

Tips for Best Results:

Vinegar Options: Apple cider vinegar gives a nice tang with a slight sweetness, but you can use white vinegar or red wine vinegar for different flavor profiles.
Sweeteners: If you prefer a different sweetener, try using maple syrup or stevia instead of honey.
Add More Spices: If you love bold flavors, add a small piece of fresh ginger, cloves, or cinnamon stick to the brine for a spicy twist.
Chill Time: The longer the beets sit in the brine, the more flavorful they will become. Aim for at least 24 hours, but up to 3 days for maximum flavor.

These Healthy Pickled Beets are tangy, slightly sweet, and filled with nutrients. They’re a great way to preserve fresh beets and enjoy them all year round. Plus, they’re packed with antioxidants, fiber, and vitamins, making them a healthy addition to any meal!