Mediterranean Diet Pickled Beetroot

Discover the vibrant flavors of this Mediterranean Diet Pickled Beetroot recipe—a perfect blend of earthy, sweet, and tangy notes that celebrates wholesome ingredients and heart-healthy eating. Freshly boiled beetroots are infused with a delicate pickling brine made from white wine vinegar, honey, and aromatic spices such as coriander seeds, black peppercorns, and bay leaves. Fragrant sprigs of thyme and crushed garlic cloves add an herbal depth to every bite. Ready in just 15 minutes of prep time, this recipe not only brings a beautiful pop of color to your table but also serves as a versatile addition to your meals, whether as a salad topper, a flavorful side dish, or a guilt-free snack. Bursting with antioxidants and packed with Mediterranean-inspired flavor, these pickled beets are a must-try for healthy food enthusiasts and meal preppers alike!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams fresh beetroot
• 250 ml white wine vinegar
• 250 ml water
• 2 tablespoons honey
• 1.5 teaspoons sea salt
• 1 teaspoon black peppercorns
• 1 teaspoon coriander seeds
• 2 whole bay leaves
• 2 cloves garlic
• 2 whole fresh thyme sprigs

Directions

Step 1

Begin by thoroughly washing 500 grams of fresh beetroots under running water to remove any dirt. Trim the tops and roots but leave a small part intact to prevent bleeding during cooking.

Step 2

Place the beetroots in a large pot and cover them with water. Bring to a boil over high heat, then reduce to a simmer. Cook for 35-45 minutes, or until the beets are tender and a knife slides through easily.

Step 3

While the beetroots are cooking, prepare the pickling brine. In a medium saucepan, combine 250 ml white wine vinegar, 250 ml water, 2 tablespoons honey, 1.5 teaspoons sea salt, 1 teaspoon black peppercorns, 1 teaspoon coriander seeds, and 2 whole bay leaves. Bring to a boil, then remove from heat and let it cool slightly.

Step 4

When the beetroots are done, drain and let them cool until they can be handled. Use a paper towel to rub the skins off gently.

Step 5

Slice the beetroots into thin slices, about 1/8 inch thick, and set aside.

Step 6

Peel and slightly crush 2 cloves of garlic.

Step 7

In a clean 1-liter glass jar, arrange a layer of beetroot slices, add a couple of garlic cloves, and a sprig of thyme. Continue layering until all ingredients are used, pressing down gently to pack the jar.

Step 8

Pour the prepared vinegar brine over the beetroots, ensuring they are well submerged. Seal the jar tightly with a non-reactive lid.

Step 9

Allow the beetroots to pickle at room temperature for 24 hours, and then move to the fridge. These pickled beetroots will improve in flavor as they age and can be stored in the refrigerator for up to 2 weeks.

Step 10

Enjoy your Mediterranean diet pickled beetroot as a salad topping, side dish, or healthy snack.

Nutrition Facts

Serving size	(1069.0g)

Amount per serving	% Daily Value*
Calories	416.2

Total Fat 1.6g	0%
Saturated Fat 0.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 3894.7mg	0%
Total Carbohydrate 88.5g	0%
Dietary Fiber 16.2g	0%
Total Sugars 68.6g
Protein 9.4g	0%

Vitamin D 0IU	0%
Calcium 169.6mg	0%
Iron 5.5mg	0%
Potassium 1939.8mg	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: 3.5%

Protein: 9.3%

Carbs: 87.2%