Paleo Pickled Beetroot
Elevate your side dish game with this vibrant and tangy Paleo Pickled Beetroot recipe, a health-conscious twist on a classic. Packed with earthy flavors from tender, perfectly cooked beetroot and a fragrant brine of apple cider vinegar, raw honey, and nourishing spices like juniper berries, cloves, and bay leaves, this recipe is both flavorful and nutrient-rich. The simple yet effective pickling process requires minimal prep time and highlights wholesome ingredients that are paleo-friendly and gluten-free. Whether you're adding a burst of color to your salads or pairing it with grilled proteins, these pickled beets are a versatile and nutritious addition to your meals. They're easy to prepare, can be stored for up to two weeks, and offer the perfect balance of natural sweetness and zesty acidity. Perfect for anyone following a paleo lifestyle or simply seeking a delicious, wholesome way to enjoy seasonal produce!
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Recipe Information
Ingredients
- 4 medium beetroot
- 1 cup apple cider vinegar
- 1 cup water
- 2 tablespoons raw honey
- 1 teaspoon sea salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon juniper berries
- 2 leaves bay leaves
- 4 whole cloves
Instructions
Wash and trim the beetroot, taking care not to pierce the skin as it helps retain most of the color and nutrients during cooking.
Place beetroot in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 30-40 minutes, or until the beets are tender when pierced with a fork.
Once cooked, remove beetroot from the pot and let them cool slightly. Peel the skin off the beetroot using your hands or a paring knife. It should come off easily.
Slice the peeled beetroot into thin rounds or wedges, depending on your preference.
In a medium non-reactive saucepan, combine apple cider vinegar, water, raw honey, and sea salt. Stir the mixture and bring it to a simmer over medium heat until the honey and salt are fully dissolved.
Add the peppercorns, juniper berries, bay leaves, and cloves to the vinegar mixture. Simmer for an additional 5 minutes to allow the flavors to meld.
Place the sliced beetroot in a clean, sterilized glass jar. Pour the hot vinegar mixture over the beetroot, ensuring that all pieces are submerged.
Allow the mixture to cool to room temperature. Seal the jar with a lid and refrigerate for at least 24 hours before serving, to let the flavors develop.
Enjoy the Paleo Pickled Beetroot as a side dish or salad topping. Store in the refrigerator and consume within 2 weeks for the best flavor.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2735 mg | 119% | |
| Total Carbohydrate | 93.2 g | 34% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 64.2 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1826 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.
