Heart-Healthy Pickled Beetroot
Delight in the vibrant and nutrient-packed goodness of Heart-Healthy Pickled Beetroot—a tangy, sweet, and flavorful condiment perfect for salads, sandwiches, or as a savory side. This simple yet wholesome recipe combines tender, naturally sweet beetroot with a zesty pickling brine made of apple cider vinegar, honey, and aromatic spices like mustard seeds, black peppercorns, and garlic. Infused with the fresh herbal notes of dill and the earthy warmth of a bay leaf, these pickled beets are not only a treat for your taste buds but also a boost for your heart health, thanks to the use of natural, low-sodium ingredients. Ready in just an hour (plus overnight refrigeration to enhance the flavors), this make-ahead recipe is easy to prepare and keeps for up to 4 weeks in the fridge, ensuring a quick and healthy option for your meals anytime. Perfect for those seeking low-fat, antioxidant-rich snacks or versatile meal additions!
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Recipe Information
Ingredients
- 4 medium-sized fresh beetroot
- 1 cup water
- 1 cup apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon kosher salt
- 1 crushed garlic clove
- 1 bay leaf
- 2 sprigs fresh dill
Instructions
Wash the beetroots thoroughly under running water to remove any dirt. Trim the tops and roots, and peel the outer skin with a vegetable peeler.
Place the peeled beetroots in a pot and cover them with water. Bring the pot to a boil over medium-high heat, then reduce the heat to a simmer. Cook the beetroots for about 30-40 minutes, or until a fork can easily pierce through them.
Once cooked, drain the beetroots and allow them to cool. Once cooled, slice the beetroots into 1/4 inch thick rounds.
In a medium saucepan, combine the water, apple cider vinegar, honey, mustard seeds, black peppercorns, kosher salt, and crushed garlic. Add the bay leaf to the mixture.
Bring the mixture to a boil over medium-high heat, stirring occasionally to ensure the honey is completely dissolved. Once boiling, reduce the heat and let it simmer for 5 minutes to allow the flavors to meld.
Place the beet slices in a clean, sterilized jar or a heatproof container.
Arrange the fresh dill sprigs among the beet slices in the jar.
Carefully pour the hot vinegar mixture over the beet slices, making sure all are submerged and the dill is distributed evenly.
Seal the jar with a lid and let it cool to room temperature, then refrigerate for at least 24 hours before serving to allow the beetroots to absorb the flavors.
Enjoy the pickled beetroot as a side dish, in salads, or as a topping for sandwiches. These pickled beets can be stored in the refrigerator for up to 4 weeks.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1082 mg | 47% | |
| Total Carbohydrate | 98.3 g | 36% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 76.4 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2232 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
