Keto Pickled Beetroot
Add a tangy twist to your low-carb lifestyle with this vibrant Keto Pickled Beetroot recipe! Perfectly tender slices of fresh beetroot are infused with a bold pickling brine made from apple cider vinegar, erythritol, and aromatic spices like whole black peppercorns and bay leaves. This sugar-free take on a classic pickled treat is not only keto-friendly but also incredibly easy to prepare, requiring just 15 minutes of prep time. Whether you’re topping salads, pairing it with grilled meats, or enjoying straight from the jar, this quick-pickled beetroot is a flavorful, wholesome snack that keeps in the fridge for up to two weeks—if it lasts that long!
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Ingredients
- 500 grams Fresh beetroot
- 1 cup Apple cider vinegar
- 1 cup Water
- 1 tablespoon Erythritol
- 1 teaspoon Salt
- 10 pieces Whole black peppercorns
- 2 pieces Bay leaves
Directions
Step 1
Wash the beetroot thoroughly to remove any dirt. Trim the tops and roots off, then peel the beetroot with a vegetable peeler.
Step 2
Cut the beetroot into thin slices, about 1/4 inch thick, for quicker pickling and even flavor distribution.
Step 3
Place the beetroot slices in a large saucepan, cover with water and bring to a boil over medium-high heat. Reduce the heat and simmer for about 20 minutes, or until the beets are tender when pierced with a fork.
Step 4
Drain the beetroot and set aside to cool slightly.
Step 5
In another saucepan, combine the apple cider vinegar, water, erythritol, and salt. Stir in the whole black peppercorns and bay leaves.
Step 6
Bring the mixture to a boil, stirring to dissolve the erythritol and salt completely. Once boiling, remove from heat.
Step 7
Pack the cooked beetroot slices into sterilized glass jars, leaving about 1/2 inch of headspace at the top.
Step 8
Pour the hot vinegar mixture over the beetroot slices, ensuring the beets are completely submerged.
Step 9
Seal the jars with lids and let them cool to room temperature before placing them in the refrigerator.
Step 10
Allow the beets to pickle for at least 24 hours before serving. The flavor will continue to develop over several days.
Step 11
Store the pickled beetroot in the refrigerator for up to 2 weeks. Enjoy them on salads, as a side, or straight from the jar!
Nutrition Facts
| Serving size | (998.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 274.0 |
| Total Fat 1.1g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2769.3mg | 0% |
| Total Carbohydrate 63.7g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 35.0g | |
| Protein 8.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 123.5mg | 0% |
| Iron 4.7mg | 0% |
| Potassium 1824.3mg | 0% |
Source of Calories