Absolutely! Here’s a simple and healthy pickled beets recipe — naturally sweet, tangy, and full of flavor without loads of sugar or preservatives. Perfect for salads, sandwiches, or snacking on their own.
🥗🌿 Healthy Pickled Beets (No-Canning Needed)
📝 Ingredients:
-
4–5 medium beets, tops trimmed, scrubbed
-
1 cup apple cider vinegar (or white vinegar for sharper flavor)
-
1/2 cup water
-
1–2 tbsp maple syrup or honey (adjust to taste)
-
1 tsp sea salt
-
1/2 tsp black peppercorns (optional)
-
1/2 tsp mustard seeds (optional)
-
1–2 cloves garlic, smashed (optional for depth)
-
Optional: fresh dill, bay leaf, or a pinch of chili flakes for variety
🥣 Instructions:
1. Cook the Beets:
-
Place beets in a pot, cover with water, and boil for 30–40 minutes until fork-tender.
-
OR roast in foil at 400°F (200°C) for about 45 minutes.
-
-
Let cool, then peel (skins should slip off easily) and slice into 1/4-inch rounds or wedges.
2. Prepare Pickling Liquid:
-
In a saucepan, combine vinegar, water, maple syrup/honey, and salt.
-
Add garlic and spices, if using.
-
Bring to a simmer, then remove from heat.
3. Pickle the Beets:
-
Place sliced beets into a clean glass jar (a 1-quart mason jar works well).
-
Pour hot pickling liquid over the beets, covering them completely.
-
Let cool slightly, then seal and refrigerate.
4. Chill & Enjoy:
-
Let the beets marinate for at least 24 hours before eating (they get better after 2–3 days).
-
Store in the fridge for up to 2–3 weeks.
✅ Health Notes:
-
Uses natural sweeteners (honey or maple syrup) — adjust or omit to taste.
-
No refined sugar.
-
Rich in fiber, antioxidants, and nitrates (great for blood pressure and stamina).
-
Vegan- and paleo-friendly (if using maple syrup).
🥗 Serving Ideas:
-
Add to green salads or grain bowls
-
Pair with goat cheese or feta
-
Use in sandwiches or wraps
-
Serve alongside roasted meats or as part of a veggie platter