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overhead of pickled beets in a bowl

Pickled Beet Recipe


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5 from 10 reviews

  • Author: Katie Webster
  • Total Time: 1 hour 30 minutes
  • Yield: 4 cups 1x

Description

With just 10 minutes of prep and only 5 ingredients you can transform earthy beets into tangy tender slices of absolute goodness. These Simple Pickled Beets are a gluten free, paleo-friendly, vegetarian side dish that will make all of your Summer grilling dishes sing!


Ingredients

Units Scale
  • 1 pound beets, about 2 bunches greens removed, and trimmed
  • 1 large clove garlic, crushed and peeled
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 3/4 teaspoon salt

Instructions

  1. Place beets in a 3-quart saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low and simmer until the beets are tender and a fork inserted into the beets comes out easily, 40 to 55 minutes, depending on the size of the beets. Drain and cool beets until cool enough to handle.
  2. Whisk garlic, oil, vinegar and salt in a medium bowl. Peel and slice beets. Add to the dressing, and toss to coat. Cool beets completely in the dressing. Refrigerate or serve immediately.

Notes

To peel the beets, simply slip the skins off under cool running water. If there are any areas that are tough to peel, you can use a paring knife.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 130
  • Sugar: 7 g
  • Sodium: 500 mg
  • Fat: 10 g
  • Saturated Fat: 1 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 2 g
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