Heart-Healthy Pickled Beetroot

Brighten up your plate with this 'Heart-Healthy Pickled Beetroot' recipe, a delicious and nutritious way to enjoy the earthy sweetness of fresh beets. Packed with antioxidants and heart-friendly ingredients like apple cider vinegar, honey, and dill, this easy-to-make dish is low in sodium yet bursting with flavor. Gentle simmering and a perfectly balanced pickling brine infused with mustard seeds, black peppercorns, garlic, and bay leaf create a tangy, slightly sweet condiment that will elevate your salads, sandwiches, or charcuterie boards. Ready in just 20 minutes of prep and perfect for meal prep, these pickled beets can be refrigerated for up to four weeks, making them a healthy and convenient addition to any meal.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 4 medium-sized fresh beetroot
• 1 cup water
• 1 cup apple cider vinegar
• 2 tablespoons honey
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 1 teaspoon kosher salt
• 1 crushed garlic clove
• 1 bay leaf
• 2 sprigs fresh dill

Directions

Step 1

Wash the beetroots thoroughly under running water to remove any dirt. Trim the tops and roots, and peel the outer skin with a vegetable peeler.

Step 2

Place the peeled beetroots in a pot and cover them with water. Bring the pot to a boil over medium-high heat, then reduce the heat to a simmer. Cook the beetroots for about 30-40 minutes, or until a fork can easily pierce through them.

Step 3

Once cooked, drain the beetroots and allow them to cool. Once cooled, slice the beetroots into 1/4 inch thick rounds.

Step 4

In a medium saucepan, combine the water, apple cider vinegar, honey, mustard seeds, black peppercorns, kosher salt, and crushed garlic. Add the bay leaf to the mixture.

Step 5

Bring the mixture to a boil over medium-high heat, stirring occasionally to ensure the honey is completely dissolved. Once boiling, reduce the heat and let it simmer for 5 minutes to allow the flavors to meld.

Step 6

Place the beet slices in a clean, sterilized jar or a heatproof container.

Step 7

Arrange the fresh dill sprigs among the beet slices in the jar.

Step 8

Carefully pour the hot vinegar mixture over the beet slices, making sure all are submerged and the dill is distributed evenly.

Step 9

Seal the jar with a lid and let it cool to room temperature, then refrigerate for at least 24 hours before serving to allow the beetroots to absorb the flavors.

Step 10

Enjoy the pickled beetroot as a side dish, in salads, or as a topping for sandwiches. These pickled beets can be stored in the refrigerator for up to 4 weeks.

Nutrition Facts

Serving size	(1132.8g)

Amount per serving	% Daily Value*
Calories	466.8

Total Fat 2.4g	0%
Saturated Fat 0.1g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 1081.8mg	0%
Total Carbohydrate 98.3g	0%
Dietary Fiber 18.1g	0%
Total Sugars 76.4g
Protein 11.1g	0%

Vitamin D 0IU	0%
Calcium 159.1mg	0%
Iron 6.3mg	0%
Potassium 2231.5mg	0%

*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.

Source of Calories

Fat: 4.7%

Protein: 9.7%

Carbs: 85.6%