Here’s a healthy pickled beets recipe that’s simple, tangy, and perfect as a side or salad topping:
Healthy Pickled Beets
Yield: ~4 cups | Prep & Cook Time: 25–30 minutes
Ingredients
- Beets – 4–5 medium, peeled and sliced or cubed
- Apple cider vinegar – 1 cup
- Water – 1 cup
- Honey or maple syrup – 2–3 tbsp (adjust for sweetness)
- Salt – ½ tsp
- Optional: black peppercorns, garlic cloves, or fresh herbs for extra flavor
Instructions
- Cook the Beets:
- Place peeled beets in a pot of water.
- Bring to a boil, then simmer for 15–20 minutes until tender but not mushy.
- Drain and let cool slightly.
- Prepare the Pickling Liquid:
- In a small saucepan, combine apple cider vinegar, water, honey, and salt.
- Heat until honey dissolves, but do not boil.
- Combine & Store:
- Place cooked beets in a clean jar or container.
- Pour the pickling liquid over the beets.
- Add optional flavorings like garlic, peppercorns, or herbs.
- Let cool to room temperature, then cover and refrigerate.
- Marinate:
- Refrigerate for at least 24 hours for best flavor.
- Pickled beets can last 2–3 weeks in the fridge.
Benefits
- Low in calories and high in fiber.
- Beets are rich in antioxidants, folate, and nitrates, which support heart and brain health.
- Apple cider vinegar may aid digestion and blood sugar balance.
If you want, I can also give a quick 10-minute refrigerator version of pickled beets that’s tangy, healthy, and doesn’t require boiling. Do you want me to share that?
