Quick Pickled Beets
User Reviews
5.0
69 reviews
Excellent
Quick Pickled Beets
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Bright & tangy, these pickled beets are the perfect addition to any lunch or dinner plate!
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Ingredients
- 1 pound beets
- 1 teaspoon olive oil
- 1 cup water
- ⅔ cup white vinegar or cider vinegar
- 2 tablespoons granulated sugar or to taste
- 1 cinnamon stick
- ½ teaspoon salt
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Instructions
- Preheat oven to 400°F.
- Cut beets in half if they're large. Rub the skins with olive oil and place beets in a baking dish. Add ¼ cup water and cover tightly. Bake 45-60 minutes or until beets are tender.
- While beets are cooking, combine vinegar, water, sugar, cinnamon stick and salt in a saucepan. Bring to a boil and let boil 1 minute. Remove from the heat, discard cinnamon stick.
- Once beets are cool enough to handle, rub the skins to remove and slice beets into ¼" slices.
- Place in a jar with a tight fitting lid and pour liquid overtop. Refrigerate at least 24 hours before serving.
- Store in the refrigerator for up to 30 days.
Notes
- Keep beets in the refrigerator up to 4 weeks.
Nutrition Information
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Calories
49
(2%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
88mg
(4%)
Potassium
369mg
(11%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
37IU
(1%)
Vitamin C
6mg
(7%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Calories | 49 | 2% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 88mg | 4% |
| Potassium | 369mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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