Pickled Beets Recipe

Pickled Beets Recipe

Ingredients

Servings 4 servings

• 4 or 5 beets
• 1/4 cup cider vinegar
• 1 tablespoon sugar or sugar substitute like Spenda (keto)
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon dry mustard, optional
• 1/2 small onion, halved and sliced, optional
• salt and pepper

Method

1. Remove greens from beets, save for future use (see beet greens recipe)
2. Scrub the beets free of any dirt

Boiling method

1. Place the beets in a medium saucepan and cover with water by about an inch
2. Bring to a boil on high heat then lower the heat and maintain a simmer for 35 to 45 minutes, depending on the size of the beets, until they are easily pierced with the tines of a fork
3. Drain them and rinse them with cold water

Roasting method

1. Rub the beets with olive oil and wrap them in foil (you can wrap them all together, no need to wrap them individually)
2. Roast in a 400°F oven for an hour or until they are easily pierced with a fork
3. Let them cool to the touch

Vinaigrette

1. Whisk ingredients together with a fork
2. The dry mustard will help to emulsify the vinaigrette
3. Add salt and pepper to taste
4. Add the onions and marinate 1-2 hours, if using

Prepare the Beets

1. Use your fingers to slip the peels off of the beets
2. The peels should come off easily
3. Discard the peels and quarter or slice the beets
4. Combine beets and vinaigrette in a bowl (with onions if using) and allow to marinate for a half hour at room temperature

Full List of Keto Recipes
Full List of Pickled Recipes