Whole30 Pickled Beetroot

Brighten up your Whole30 meal plan with this vibrant and tangy Whole30 Pickled Beetroot recipe! This healthy, sugar-free take on classic pickled vegetables combines the earthy sweetness of fresh beets with a zesty vinegar brine infused with garlic, dill, mustard seeds, and peppercorns. In just over an hour, you’ll create a bold, nutrient-rich side dish perfect for salads, charcuterie boards, or as a standalone snack. With its easy preparation and compliance with Whole30 guidelines, this pickled beetroot is both a feast for the eyes and the palate, bringing farm-fresh flavor straight to your table. Keep a jar on hand for up to two weeks and enjoy its complex flavor profile any time you need a wholesome, tangy boost!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 medium Fresh beetroots
• 250 ml White vinegar
• 250 ml Water
• 1 tablespoon Whole30 compliant salt
• 1 tablespoon Whole30 compliant peppercorns
• 2 teaspoons Whole30 compliant mustard seeds
• 2 whole Garlic cloves
• 4 sprigs Fresh dill

Directions

Step 1

Begin by washing the beetroots thoroughly to remove any dirt or debris. Do not peel them at this stage, as the skin helps to retain nutrients while cooking.

Step 2

Place the whole beetroots in a large pot and cover them with water.

Step 3

Bring the water to a boil, then reduce the heat and let them simmer for about 30 to 40 minutes, or until the beetroots are fork-tender.

Step 4

Once cooked, drain the beetroots and allow them to cool slightly.

Step 5

While the beetroots are cooling, prepare the pickling liquid. In a saucepan, combine the white vinegar, water, Whole30 compliant salt, peppercorns, and mustard seeds. Bring this mixture to a boil, then reduce the heat and let it simmer for about 5 minutes to meld the flavors.

Step 6

Peel the cooled beetroots by gently rubbing the skin off with your hands. It should come off easily. Wear gloves to avoid staining your hands.

Step 7

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

Step 8

In a clean glass jar, place the garlic cloves and fresh dill sprigs at the bottom.

Step 9

Tightly pack the sliced beetroots into the jar.

Step 10

Carefully pour the hot pickling liquid over the beetroots in the jar, ensuring that all slices are submerged.

Step 11

Allow the contents to cool to room temperature before sealing the jar with a lid.

Step 12

Store the jar in the refrigerator for at least 24 hours before serving to allow the flavors to develop.

Step 13

These Whole30 Pickled Beetroots can be stored in the refrigerator for up to 2 weeks. Serve them as a side dish or as a colorful, tangy addition to salads.

Nutrition Facts

Serving size	(871.6g)

Amount per serving	% Daily Value*
Calories	238.4

Total Fat 2.6g	0%
Saturated Fat 0.1g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 6878.5mg	0%
Total Carbohydrate 39.6g	0%
Dietary Fiber 11.9g	0%
Total Sugars 22.6g
Protein 7.8g	0%

Vitamin D 0IU	0%
Calcium 147.5mg	0%
Iron 4.3mg	0%
Potassium 1451.3mg	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: 11.0%

Protein: 14.6%

Carbs: 74.4%