Mediterranean Diet Pickled Beetroot
Transform your meals into a vibrant Mediterranean feast with this delightful Mediterranean Diet Pickled Beetroot recipe! Brimming with earthy sweetness and tangy zest, these tender, ruby-red beets are elevated by a flavorful brine infused with white wine vinegar, honey, garlic, fresh thyme, and a hint of aromatic spices like coriander and peppercorns. Perfectly prepared in under an hour, this recipe delivers a nutrient-packed addition to your Mediterranean-inspired menu. Serve these pickled beets as a colorful salad topping, a refreshing side dish, or a healthy snack bursting with flavor. Whether you're embracing the Mediterranean diet or simply seeking a creative twist on classic pickled veggies, this recipe is sure to impress.
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Recipe Information
Ingredients
- 500 grams fresh beetroot
- 250 ml white wine vinegar
- 250 ml water
- 2 tablespoons honey
- 1.5 teaspoons sea salt
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 2 whole bay leaves
- 2 cloves garlic
- 2 whole fresh thyme sprigs
Instructions
Begin by thoroughly washing 500 grams of fresh beetroots under running water to remove any dirt. Trim the tops and roots but leave a small part intact to prevent bleeding during cooking.
Place the beetroots in a large pot and cover them with water. Bring to a boil over high heat, then reduce to a simmer. Cook for 35-45 minutes, or until the beets are tender and a knife slides through easily.
While the beetroots are cooking, prepare the pickling brine. In a medium saucepan, combine 250 ml white wine vinegar, 250 ml water, 2 tablespoons honey, 1.5 teaspoons sea salt, 1 teaspoon black peppercorns, 1 teaspoon coriander seeds, and 2 whole bay leaves. Bring to a boil, then remove from heat and let it cool slightly.
When the beetroots are done, drain and let them cool until they can be handled. Use a paper towel to rub the skins off gently.
Slice the beetroots into thin slices, about 1/8 inch thick, and set aside.
Peel and slightly crush 2 cloves of garlic.
In a clean 1-liter glass jar, arrange a layer of beetroot slices, add a couple of garlic cloves, and a sprig of thyme. Continue layering until all ingredients are used, pressing down gently to pack the jar.
Pour the prepared vinegar brine over the beetroots, ensuring they are well submerged. Seal the jar tightly with a non-reactive lid.
Allow the beetroots to pickle at room temperature for 24 hours, and then move to the fridge. These pickled beetroots will improve in flavor as they age and can be stored in the refrigerator for up to 2 weeks.
Enjoy your Mediterranean diet pickled beetroot as a salad topping, side dish, or healthy snack.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3895 mg | 169% | |
| Total Carbohydrate | 88.5 g | 32% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 68.6 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1940 mg | 41% | |
*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.
