Keto Pickled Beetroot
Discover the vibrant flavors of Keto Pickled Beetroot, a delicious low-carb twist on a classic condiment. This easy recipe showcases tender, thinly sliced beetroot steeped in a tangy apple cider vinegar brine infused with aromatic bay leaves and whole black peppercorns. Sweetened naturally with erythritol, these pickles are perfect for keto diets while offering a delightful balance of sweet, sour, and earthy notes. Ready in just a couple of days, this healthy and nutritious side dish is ideal for adding a pop of color and flavor to salads, charcuterie boards, or as a zesty snack straight from the jar. Simple to prepare and packed with goodness, these pickled beets are the ultimate make-ahead keto-friendly staple!
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Recipe Information
Ingredients
- 500 grams Fresh beetroot
- 1 cup Apple cider vinegar
- 1 cup Water
- 1 tablespoon Erythritol
- 1 teaspoon Salt
- 10 pieces Whole black peppercorns
- 2 pieces Bay leaves
Instructions
Wash the beetroot thoroughly to remove any dirt. Trim the tops and roots off, then peel the beetroot with a vegetable peeler.
Cut the beetroot into thin slices, about 1/4 inch thick, for quicker pickling and even flavor distribution.
Place the beetroot slices in a large saucepan, cover with water and bring to a boil over medium-high heat. Reduce the heat and simmer for about 20 minutes, or until the beets are tender when pierced with a fork.
Drain the beetroot and set aside to cool slightly.
In another saucepan, combine the apple cider vinegar, water, erythritol, and salt. Stir in the whole black peppercorns and bay leaves.
Bring the mixture to a boil, stirring to dissolve the erythritol and salt completely. Once boiling, remove from heat.
Pack the cooked beetroot slices into sterilized glass jars, leaving about 1/2 inch of headspace at the top.
Pour the hot vinegar mixture over the beetroot slices, ensuring the beets are completely submerged.
Seal the jars with lids and let them cool to room temperature before placing them in the refrigerator.
Allow the beets to pickle for at least 24 hours before serving. The flavor will continue to develop over several days.
Store the pickled beetroot in the refrigerator for up to 2 weeks. Enjoy them on salads, as a side, or straight from the jar!
Nutrition Facts
Calories |
274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2769 mg | 120% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 35.0 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1824 mg | 39% | |
*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.
