Low Carb Pickled Beetroot
Elevate your side dish game with this vibrant and tangy **Low Carb Pickled Beetroot** recipe, a guilt-free twist on the classic favorite! Perfect for keto dieters and health-conscious eaters alike, this recipe retains all the bold flavors of traditional pickled beets while swapping sugar for erythritol, making it a low-carb delight. These ruby-red beets are simmered to tender perfection and infused with a fragrant brine of white vinegar, apple cider vinegar, cinnamon, cloves, and bay leaves, creating a balance of earthiness and sweetness with a hint of warming spices. Quick to prepare and stored conveniently for up to four weeks, these pickled beets make the ideal salad topping, sandwich condiment, or snack straight from the jar. Don’t miss out on this simple yet satisfying way to enjoy beets in a healthier way!
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Recipe Information
Ingredients
- 4 pieces medium beetroots
- 1 cup white vinegar
- 0.5 cup apple cider vinegar
- 1 cup water
- 0.5 cup erythritol (or your preferred low-carb sweetener)
- 1 tablespoon kosher salt
- 1 teaspoon black peppercorns
- 2 pieces bay leaves
- 4 pieces whole cloves
- 1 piece cinnamon stick
Instructions
Wash the beetroots thoroughly, trimming off greens and roots.
In a large pot, cover the beetroots with water and bring to a boil. Simmer for about 30-40 minutes until fork-tender.
While the beetroots are cooking, prepare the pickling brine by combining white vinegar, apple cider vinegar, water, erythritol, kosher salt, black peppercorns, bay leaves, whole cloves, and cinnamon stick in a medium saucepan.
Bring the brine mixture to a gentle boil, stirring to dissolve the erythritol and salt. Reduce to a simmer and cook for 5 minutes. Remove from heat and let it cool slightly.
When the beetroots are done, drain them and allow them to cool slightly. Peel the skins off the beetroots by rubbing them gently with your fingers or use a paring knife.
Slice the beetroots into 1/4-inch thick rounds or wedges according to your preference.
Place the beet slices into sterilized jars or an airtight container.
Pour the warm brine over the beet slices, ensuring they are fully submerged.
Seal the jars or container and let them cool to room temperature before refrigerating.
Allow the beetroots to pickle in the refrigerator for at least 24 hours before serving, for best flavor.
These pickled beetroots can be stored in the refrigerator for up to 4 weeks.
Nutrition Facts
Calories |
320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2214 mg | 96% | |
| Total Carbohydrate | 176.3 g | 64% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 37.4 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2089 mg | 44% | |
*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.
