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Pickled Beetroot Bites
These bite-sized deep purple gems are the perfect addition to any meal, snack, or summertime potluck.
With their tender, slightly sweet texture and tangy, slightly spicy flavor, Pickled Beetroot Bites are sure to become a new favorite.
Not only are they delicious, but they’re also incredibly versatile.
Enjoy them as a side dish, add them to your salads, sandwiches, or wraps, or use them as a topping for burgers, grilled meats, or vegetables.
I love to add Pickled Beetroot Bites to my afternoon cottage cheese snack – it’s a surprisingly tasty combo!
In our simple yet beautiful recipe, fresh beets are cooked to perfection, then quickly pickled in a zesty mixture of garlic, olive oil, and apple cider vinegar.
The result is a flavorful, healthy, and visually stunning snack or side dish that’s perfect for any occasion.
Beets are a nutrient-dense vegetable that offers numerous health benefits, making them a great addition to a healthy diet.
Rich in antioxidants, fiber, and vitamins, beets have been shown to help lower blood pressure, reduce inflammation, and support detoxification.
The unique antioxidant betalain, found in beets, has potent anti-inflammatory properties, while the nitrates in beets can improve blood flow and boost cognitive function.
Additionally, beets are high in fiber, which can promote healthy digestion, support healthy gut bacteria, and may even help reduce the risk of certain cancers.
With their delicious sweet-earth flavor and versatility in cooking, beets are a healthy and tasty choice for anyone looking to boost their overall health.
Here are some interesting possible health benefits of cooked beets, backed by scientific research:
Blood Pressure Reduction: Cooked beets are rich in nitrates, which can help lower blood pressure. A study published in the journal Hypertension found that consuming cooked beets reduced blood pressure in patients with hypertension.
Improved Exercise Performance: The nitrates in cooked beets can also improve exercise performance by increasing oxygen delivery to the muscles. A study published in the Journal of Applied Physiology found that consuming cooked beets improved exercise performance in athletes.
Anti-Inflammatory Effects: Cooked beets contain antioxidants and anti-inflammatory compounds that may help reduce inflammation. A study published in the Journal of Agricultural and Food Chemistry found that cooked beets had anti-inflammatory effects.
Cognitive Function Improvement: The nitrates in cooked beets may also improve cognitive function by increasing blood flow to the brain. A study published in the journal Neuropharmacology found that consuming cooked beets improved cognitive function in older adults.
8 servings
Ingredients:
- 1 lb. fresh beets, ends trimmed and discarded
- 1 large clove garlic, peeled and crushed
- 3 Tbsps high-quality extra-virgin olive oil
- 4 Tbsps apple cider vinegar
- 1 tsp sea salt, or to taste
- 1/4 tsp ground pepper
- freshly chopped parsley to garnish
Instructions:
Rinse your beetroots then trim the ends and discard. Place in a large stockpot and cover with water.
Bring to a boil and cook the beetroots over medium heat for 40-45 minutes, or until a knife can be easily inserted into the center of each beet.
Drain the water then allow to cool.
Using gloves to protect your hands from staining; immerse each beet under water then carefully slip the skin off and discard.
Thinly slice or dice the beetroots and place them in a bowl.
In a small bowl, combine the garlic, oil, vinegar, sea salt, and pepper. Drizzle over the sliced beets and toss well to coat.
Refrigerate for 1 hour to allow the flavors to meld.
Garnish with freshly chopped parsley or any fresh herb of your choice.
Your pickled beets will stay good in the fridge in a tightly sealed container for up to 3 days.
Enjoy!
Rachel
Ingredients
- 1 lb. fresh beets, ends trimmed and discarded
- 1 large clove garlic, peeled and crushed
- 3 Tbsps high-quality extra-virgin olive oil
- 4 Tbsps apple cider vinegar
- 1 tsp sea salt, or to taste
- 1/4 tsp ground pepper
- freshly chopped parsley to garnish
Instructions
- Rinse your beetroots then trim the ends and discard. Place in a large stockpot and cover with water.
- Bring to a boil and cook the beetroots over medium heat for 40-45 minutes, or until a knife can be easily inserted into the center of each beet.
- Drain the water then allow to cool.
- Using gloves to protect your hands from staining; immerse each beet under water then carefully slip the skin off and discard.
- Thinly slice or dice the beetroots and place them in a bowl.
- In a small bowl, combine the garlic, oil, vinegar, sea salt, and pepper.
- Drizzle over the sliced beets and toss well to coat.
- Refrigerate for 1 hour to allow the flavors to meld.
- Garnish with freshly chopped parsley or any fresh herb of your choice.
- Your pickled beets will stay good in the fridge in a tightly sealed container for up to 3 days.
- Enjoy!
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