Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Pickled Beets
- Ingredients
- 600 grams fresh Beets
- salt
- 2 Tbsps whole Caraway
- 2 onions
- 2 garlic cloves
- 100 milliliters White vinegar
- 350 milliliters Vegetable broth
- 3 Tbsps cane sugar
- 1 tsp brown Mustard seed
Rinse a jar (about 750 ml) (approximately 24 ounces) and matching lid with boiling water and set upside down to drain on a kitchen towel. Rinse the beets well. Bring enough water to cover beets to a boil in a small pot. Add 1 tablespoon caraway and a generous amoung of salt. Add beets and cook until knife-tender, 40-45 minutes.
Remove beets. Let cool, peel and cut into wedges.
Peel the onions and garlic and cut into slices.
Combine vinegar, vegetable broth, sugar, 1 tablespoon salt, remaining caraway and the mustard seeds in a pot and bring to a boil. Add onions and garlic and cook for 1 minute.
Add the beets to the vinegar mixture and cook for another 2 minutes.
Remove beets and place in the prepared jar.
Bring the vinegar mixture to a boil and pour into jar over the beets. Secure lid and let cool commpletely. Refrigerate for at least 3 days before serving; pickled beets will keep for up to 2 weeks.
(Percentage of daily recommendation)
| Calorie | 94 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 2.8 g | (9 %) |
Healthy, because
The earthy-sweet beetroot contains hardly any calories and practically no fat. Anthocyanins provide the beautiful colour - as antioxidants they neutralise free radicals and thus protect our cells.
Even smarter
Cooking the tubers is a bit of work - if you want to save them, take pre-cooked, vacuum-packed or pickled beetroot out of the jar.