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Pickled Beets Recipe

Pickled Beets are a delightful and tangy accompaniment to many meals, known for their vivid color and vibrant flavor. This dish is characterized by its combination of sweet, sour, and earthy notes, making it a versatile side dish that can brighten up your plate. The preparation involves pickling beets in a mixture of vinegar, water, sugar, and spices, resulting in a preservable and tasty addition to your meal repertoire.

Pickled Beets

🌎 Global: Side Dish

πŸ₯— Ingredients:

  • beets (85g)
  • vinegar (7.5g)
  • sugar (3.5g)
  • water (0g)
  • salt (0.5g)
  • spices (0.5g)

🍳 How to cook (4 servings):

Cooking Time: 30-45 minutesPreperation Time: 10 minutes

Preparing the Beets

Wash the beets thoroughly. Boil them in water until they are tender, which usually takes about 30-45 minutes depending on the size of the beets. Once cooked, allow them to cool slightly before peeling off the skin.

Making the Pickling Liquid

In a saucepan, combine vinegar, water, sugar, and your choice of spices like cloves, cinnamon, or mustard seeds. Bring the mixture to a boil, ensuring that the sugar and salt are fully dissolved.

Pickling the Beets

Slice the cooled beets into wedges or slices as preferred. Place them in a sterile jar and pour the hot pickling liquid over them, ensuring the beets are completely submerged. Seal the jar and let it cool at room temperature before refrigerating. For best flavors, allow the pickles to marinate in the fridge for at least 24 hours before consuming.

⭐️ Nutrition facts:

Pickled Beets are low in calories and fats, making them a great addition to a weight management diet. They are a good source of dietary fiber and provide essential nutrients such as folate, manganese, and potassium. Their low calorie and fat content, combined with essential vitamins and minerals, make them an excellent choice for those looking to maintain a healthy dietary regimen. However, those monitoring their sugar intake should consume in moderation due to the added sugar in the pickling liquid.

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