Pickled Beets
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.
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.
(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 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.6 mg | (5 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 460 mg | (12 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 19 g |
Ingredients
- 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
Preparation steps
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.