Heart-Healthy Pickled Beets
Brighten your plate and boost your health with these Heart-Healthy Pickled Beets—a delightful combination of fresh, tender beets and a tangy-sweet apple cider vinegar brine. Infused with warm spices like cloves and bay leaf, and sweetened naturally with honey, this recipe is a deliciously nutritious way to enjoy pickled vegetables guilt-free. Thin slices of red onion add a subtle bite, complementing the earthy flavor of the beets while enhancing the colorful presentation. Perfect as a low-calorie snack, a vibrant side dish, or a salad topper, these pickled beets are easy to make and loaded with vitamins, minerals, and antioxidants. Ready in just 45 minutes, with a 24-hour chilling time for the flavors to meld, this dish is a heart-healthy kitchen staple you’ll want to keep stocked in your fridge! Keywords: heart-healthy recipe, pickled beets recipe, easy pickled vegetables, healthy snacks, apple cider vinegar recipes.
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Recipe Information
Ingredients
- 6 medium-sized fresh beets
- 1 cup apple cider vinegar
- 1 cup water
- 2 tablespoons honey
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 whole bay leaf
- 4 pieces whole cloves
- 1 small, thinly sliced red onion
Instructions
Begin by scrubbing the beets thoroughly under running water to remove any dirt. Trim the tops and roots slightly, but do not peel them.
Place the beets in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 20-25 minutes, or until the beets are tender when pierced with a fork.
While the beets are cooking, prepare the pickling brine. In a medium saucepan, combine the apple cider vinegar, water, honey, salt, black pepper, bay leaf, and cloves. Bring to a gentle simmer over low heat, stirring occasionally to dissolve the honey and salt. Once dissolved, remove the brine from heat and set aside to cool slightly.
Once the beets are cooked, drain them and allow them to cool until they can be handled safely. Using your hands or a clean towel, slip the skins off the beets. Slice the peeled beets into 1/4-inch thick slices.
In a sterilized jar or glass container with a tight-fitting lid, layer the sliced beets with sliced red onions.
Pour the warm brine over the beets and onions, ensuring they are fully submerged. Discard the bay leaf.
Seal the jar and let it cool to room temperature, then refrigerate for at least 24 hours before serving to allow the flavors to meld. These pickled beets can be stored in the refrigerator for up to two weeks.
Serve chilled or at room temperature as a nutritious snack or a colorful addition to salads.
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3023 mg | 131% | |
| Total Carbohydrate | 126.9 g | 46% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 95.5 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3034 mg | 65% | |
*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.
