Whole30 Pickled Beetroot
Elevate your Whole30 journey with this irresistible Whole30 Pickled Beetroot recipe, a vibrant spin on a classic that’s as flavorful as it is nutritious. Featuring tender, boiled beetroots infused with a tangy brine of white vinegar, Whole30-compliant spices, and fragrant dill, this recipe brings bold flavors and wholesome goodness to your plate. The easy, hands-on preparation combines a perfect balance of earthy, sweet beetroot with the zesty notes of mustard seeds, peppercorns, and garlic. Ideal for meal prep, these pickled beets make the ultimate nutrient-rich side dish or salad topper. Ready in just over an hour, this recipe guarantees a colorful addition to your Whole30-compliant table while staying homemade and preservative-free.
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Recipe Information
Ingredients
- 4 medium Fresh beetroots
- 250 ml White vinegar
- 250 ml Water
- 1 tablespoon Whole30 compliant salt
- 1 tablespoon Whole30 compliant peppercorns
- 2 teaspoons Whole30 compliant mustard seeds
- 2 whole Garlic cloves
- 4 sprigs Fresh dill
Instructions
Begin by washing the beetroots thoroughly to remove any dirt or debris. Do not peel them at this stage, as the skin helps to retain nutrients while cooking.
Place the whole beetroots in a large pot and cover them with water.
Bring the water to a boil, then reduce the heat and let them simmer for about 30 to 40 minutes, or until the beetroots are fork-tender.
Once cooked, drain the beetroots and allow them to cool slightly.
While the beetroots are cooling, prepare the pickling liquid. In a saucepan, combine the white vinegar, water, Whole30 compliant salt, peppercorns, and mustard seeds. Bring this mixture to a boil, then reduce the heat and let it simmer for about 5 minutes to meld the flavors.
Peel the cooled beetroots by gently rubbing the skin off with your hands. It should come off easily. Wear gloves to avoid staining your hands.
Slice the peeled beetroots into thin rounds or wedges, depending on your preference.
In a clean glass jar, place the garlic cloves and fresh dill sprigs at the bottom.
Tightly pack the sliced beetroots into the jar.
Carefully pour the hot pickling liquid over the beetroots in the jar, ensuring that all slices are submerged.
Allow the contents to cool to room temperature before sealing the jar with a lid.
Store the jar in the refrigerator for at least 24 hours before serving to allow the flavors to develop.
These Whole30 Pickled Beetroots can be stored in the refrigerator for up to 2 weeks. Serve them as a side dish or as a colorful, tangy addition to salads.
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6878 mg | 299% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 22.6 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1451 mg | 31% | |
*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.
