Paleo Pickled Beetroot

Brighten up your meals with this irresistible Paleo Pickled Beetroot recipe—a sweet, tangy, and earthy side dish that’s as nutritious as it is flavorful. Perfectly tender slices of beetroot are infused with a zesty brine of apple cider vinegar, raw honey, and a medley of aromatic spices, including juniper berries, bay leaves, and cloves, creating a balance of rich flavors that will delight your taste buds. This quick and easy recipe is completely paleo-friendly, free of refined sugars, and ready to elevate everything from salads to charcuterie boards. With simple preparation and just 24 hours of pickling time, these vibrant beetroot slices are the perfect make-ahead addition to your healthy eating routine.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 4 medium beetroot
• 1 cup apple cider vinegar
• 1 cup water
• 2 tablespoons raw honey
• 1 teaspoon sea salt
• 1 teaspoon whole black peppercorns
• 1 teaspoon juniper berries
• 2 leaves bay leaves
• 4 whole cloves

Directions

Step 1

Wash and trim the beetroot, taking care not to pierce the skin as it helps retain most of the color and nutrients during cooking.

Step 2

Place beetroot in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 30-40 minutes, or until the beets are tender when pierced with a fork.

Step 3

Once cooked, remove beetroot from the pot and let them cool slightly. Peel the skin off the beetroot using your hands or a paring knife. It should come off easily.

Step 4

Slice the peeled beetroot into thin rounds or wedges, depending on your preference.

Step 5

In a medium non-reactive saucepan, combine apple cider vinegar, water, raw honey, and sea salt. Stir the mixture and bring it to a simmer over medium heat until the honey and salt are fully dissolved.

Step 6

Add the peppercorns, juniper berries, bay leaves, and cloves to the vinegar mixture. Simmer for an additional 5 minutes to allow the flavors to meld.

Step 7

Place the sliced beetroot in a clean, sterilized glass jar. Pour the hot vinegar mixture over the beetroot, ensuring that all pieces are submerged.

Step 8

Allow the mixture to cool to room temperature. Seal the jar with a lid and refrigerate for at least 24 hours before serving, to let the flavors develop.

Step 9

Enjoy the Paleo Pickled Beetroot as a side dish or salad topping. Store in the refrigerator and consume within 2 weeks for the best flavor.

Nutrition Facts

Serving size	(1010.4g)

Amount per serving	% Daily Value*
Calories	445.3

Total Fat 2.2g	0%
Saturated Fat 0.5g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2734.8mg	0%
Total Carbohydrate 93.2g	0%
Dietary Fiber 13.3g	0%
Total Sugars 64.2g
Protein 8.5g	0%

Vitamin D 0IU	0%
Calcium 178.8mg	0%
Iron 5.6mg	0%
Potassium 1826.2mg	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: 4.6%

Protein: 8.0%

Carbs: 87.4%