Pickled Beets Two Ways

28 Oct Pickled Beets Two Ways

Beets are full of essential vitamins and minerals and are a great addition to any meal.  They can be eaten raw and are delicious shredded into a slaw.  They can be roasted and served as a side to your favorite protein.  But one of my favorite ways to serve beets is pickling them.  This recipe gives you two options- pair them with some onions in a more traditional pickled beet recipe or combine with jalapenos and garlic for a spicy version.  I highly recommend trying both.  These pickled beets can be enjoyed straight out of the jar, on a salad, as a side, or even on a snack or charcuterie board.

Pickled Beets with Onions

Ingredients:
5 medium beets
1 cup apple cider vinegar
1 cup water
1/3 cup honey
2 tsp sea salt
1 cup onions, sliced thin

Pickled Beets with Jalapeno and Garlic

Ingredients:
5 medium beets
1 cup apple cider vinegar
1 cup water
1/3 cup honey
2 tsp sea salt
1 jalapeno, sliced thin (or use ½ for less spice)
3 cloves garlic, sliced thin

• Clean beets. Leave whole with skin on. (Save the greens and add them to a soup or saute.)

• Place beets in a pot of water. Bring to a boil.  Reduce to a simmer and cook until fork tender.  Cook time will depend on the size of the beets.  Smaller beets will take about 20 minutes and larger beets can take up to 45 minutes.
• Once beets are fork tender, remove them from the pot and place in a bowl of cold water. Allow to sit for a minute or two.
• Drain beets and peel off skin (it will rub right off). Also remove any stems that you left on.
• Thinly slice beets (I used a mandolin set on the 3/16 setting) and place in a bowl.
• If you are making the onion version, add those to the bowl with the sliced beets. If you are making the jalapeno and garlic version, add those to the bowl with the sliced beets.  Mix well and place in a 1-liter glass jar.
• Combine apple cider vinegar, water, honey, and sea salt in a medium saucepan. Bring to a boil, reduce to a simmer, and cook for 3 minutes.
• Pour liquid over the beet mixture. Allow to cool for 15 minutes.  Cover and refrigerate overnight.
• Enjoy the next day or refrigerate for up to 3 weeks.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com