Nutrition facts (per portion)
- Calories: 100
- Carbohydrate Content: 20g
- Fat Content: 2g
- Fiber Content: 3g
- Protein Content: 2g
- Saturated Fat Content: 0g
- Serving Size: 1/2 cup
- Sodium Content: 90mg
- Sugar Content: 16g
Fresh Pickled Beets
Prep Tip: Small beets (about a half-inch in diameter) are good for eating raw. Medium and large-sized beets are best for cooking. Very large beets (more than three inches in diameter) may be too woody for eating. Did you know that you can eat beet greens, too? They are similar to other leafy greens like chard and mustard greens.
Change it Up: Beets come in a variety of colors from dark purple to bright red, golden yellow, white and candy cane (red and white striped). Instead of chopping beets, try pickling them in slices or whole.
Nutrition Tip: Beets are a source of fiber. Fiber helps you feel full, helps keep your blood sugar level normal, can help lower your cholesterol, and helps to avoid constipation. It is found only in plant foods.
- beets - 2 pounds ( about 2 bunches)
- olive oil - 1 tablespoon
- For the picking liquid:
- apple cider or white vinegar - 1/2 cup
- water - 1/2 cup
- honey* - 2-4 tablespoons
- salt - 1/4 teaspoon
1. Preheat oven to 375° F. Prepare beets by washing and trimming the green tops.
2. Arrange beets in a single layer on a rimmed baking sheet or in an oven-safe casserole dish. Drizzle with olive oil.
3. Cover with foil and bake for 60-90 minutes until tender. Remove from oven and allow to cool.
4. Peel cooled beets by rubbing the skins off with a paper towel, then chop into bite-sized pieces. Transfer chopped beets to a clean, 1-quart container with a lid.
5. Combine salt, water, vinegar, and honey* or sugar, then whisk until the sugar or honey fully dissolves. Taste the pickling liquid and adjust amounts of salt, vinegar, and honey or sugar to taste.
6. Pour pickling liquid over the beets to fully cover (you may have a little left over). Apply lid and refrigerate.
7. Allow flavors to combine for at least 6 hours before serving—the longer you wait, the more flavorful the beets will become!
*Avoid giving honey to children under the age of one. 2 teaspoons of sugar may be used in place of honey.
This recipe is not shelf stable, beets must be stored in the refrigerator.