Low Carb Pickled Beetroot

Transform your beets into a tangy, low-carb delight with this Low Carb Pickled Beetroot recipe! Packed with vibrant flavors from a unique blend of apple cider vinegar, warming spices like cinnamon and cloves, and a keto-friendly sweetness from erythritol, this recipe delivers a perfectly balanced, guilt-free treat. In just over an hour of preparation and cooling, you'll create tender beet slices infused with a zesty brine that develops even more flavor as they pickle in the fridge. Ideal for salads, charcuterie boards, or as a stand-alone snack, these pickled beets are a healthy, delicious staple that can be stored for up to four weeks. Bursting with color and nutrients, this easy-to-make recipe is perfect for low-carb and keto lifestyles, without sacrificing taste.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 4 pieces medium beetroots
• 1 cup white vinegar
• 0.5 cup apple cider vinegar
• 1 cup water
• 0.5 cup erythritol (or your preferred low-carb sweetener)
• 1 tablespoon kosher salt
• 1 teaspoon black peppercorns
• 2 pieces bay leaves
• 4 pieces whole cloves
• 1 piece cinnamon stick

Directions

Step 1

Wash the beetroots thoroughly, trimming off greens and roots.

Step 2

In a large pot, cover the beetroots with water and bring to a boil. Simmer for about 30-40 minutes until fork-tender.

Step 3

While the beetroots are cooking, prepare the pickling brine by combining white vinegar, apple cider vinegar, water, erythritol, kosher salt, black peppercorns, bay leaves, whole cloves, and cinnamon stick in a medium saucepan.

Step 4

Bring the brine mixture to a gentle boil, stirring to dissolve the erythritol and salt. Reduce to a simmer and cook for 5 minutes. Remove from heat and let it cool slightly.

Step 5

When the beetroots are done, drain them and allow them to cool slightly. Peel the skins off the beetroots by rubbing them gently with your fingers or use a paring knife.

Step 6

Slice the beetroots into 1/4-inch thick rounds or wedges according to your preference.

Step 7

Place the beet slices into sterilized jars or an airtight container.

Step 8

Pour the warm brine over the beet slices, ensuring they are fully submerged.

Step 9

Seal the jars or container and let them cool to room temperature before refrigerating.

Step 10

Allow the beetroots to pickle in the refrigerator for at least 24 hours before serving, for best flavor.

Step 11

These pickled beetroots can be stored in the refrigerator for up to 4 weeks.

Nutrition Facts

Serving size	(1270.9g)

Amount per serving	% Daily Value*
Calories	319.6

Total Fat 1.1g	0%
Saturated Fat 0.0g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2214.2mg	0%
Total Carbohydrate 176.3g	0%
Dietary Fiber 17.5g	0%
Total Sugars 37.4g
Protein 9.1g	0%

Vitamin D 0IU	0%
Calcium 174.2mg	0%
Iron 5.4mg	0%
Potassium 2089.2mg	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: 1.3%

Protein: 4.8%

Carbs: 93.8%