Description
This recipe for pickled beets includes the option of adding watermelon radish for extra flavor. The beets can be roasted or pickled raw, depending on your preference.
Ingredients
Scale
- 3–4 medium roasted beets (or raw but read notes, use 4 if not using the radish)
- 1 large watermelon radish, peeled (optional, use only 3 beets if using radish)
- 1 cup apple cider vinegar
- 1 cup water
- 1/4 cup monk fruit or granulated sweetener of choice
- 1 tsp sea salt
- 1/4 tsp ground mustard
- 5 whole black peppercorns
Instructions
- Slice off the beet leaves close to the tip of the beet, leaving enough to grip and scrub the beets under cool water (careful not to damage the skin).
- Rub each beet with a bit of coconut oil & sprinkle with a bit of sea salt.
- Place on a baking sheet and roast at 400°F until a knife or skewer slides easily to the middle of the beet, anywhere between 40 to 60 minutes.
- Let cool, then peel the skin off.
- Prepare the brine by heating the water, vinegar, sweetener, and salt in a small pot on the stove. Bring to a boil, then remove from the heat.
- Prepare your jars. Use a glass jar or ceramic vessel.
- Place the peeled and sliced beets (and radish if using) in the jars with any aromatics you want to add.
- Carefully pour the vinegar mixture over the veggies, filling the jars. It’s okay to have leftover brine.
- Let the jars come to room temperature, then seal and store in the fridge.
- Let them marinate for at least an hour before enjoying, to let them develop that pickle flavor.
Notes
- If you want slightly crunchier beets, don’t roast them as long. With golden beets, I just pickle them raw, but they turn out super crunchy.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 80
- Sugar: 12g
- Sodium: 250mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg