| Prep: 10 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 147 | 1g | 0.2g | 35g |
| sugars | fibre | protein | salt |
| 30g | 3g | 2g | 0.85g |
While I am a Louisiana native, well versed both in Beignets and éclairs, my culinary adventures certainly don’t stop there. Today, I’d like to introduce to you a recipe close to my heart, Pickled Beets. Don’t let the simplicity of the name fool you – this delectable dish is both nourishing and versatile, making for a vibrant addition to a multitude of meals.
A Digital Roots Dish
Despite the miles and cultural differences separating me from my French ancestry, their influence manages to extend its reach into my culinary zest. Pickled Beets is a vegetable-based delight that subtly combines my Creole heritage’s richness with the elegance one would find in classic French cuisine.
Health Perks of Pickled Beets
As a professional food blogger and self-proclaimed health advocate, I am ever fascinated with meals that merge taste and health. Pickled Beets is no exception. These ruby gems are a treasure trove of betanin, a type of antioxidant that promotes heart health and aids in detoxification. Furthermore, the vinegar used for pickling is a fantastic probiotic, promoting good gut health. You only need to visit Healthline to fully appreciate the myriad of benefits this humble vegetable brings.
Complementary Culinary Companions
Pickled Beets’ tangy, sweet, and earthy profile makes it a brilliant addition to various dishes. Serve it up alongside roast pork, incorporate it within a vibrant summer salad, or even enjoy it straight from the jar. Savoring these alongside a dish like my Signature Sirloin Steak or a plate of Good Eats’ Roast Turkey ensures a memorable dining experience. With every mouthful, you’ll experience my roots and the subtle fusion of Creole richness and French elegance that permeates my cooking style, and you’ll understand why I’ll forever hold a place for Pickled Beets on my dining table.
What You’ll Need
- 6 medium fresh beets
- 2 cups of apple cider vinegar
- 1 cup of water
- 1 cup of granulated sugar
- 2 teaspoons of salt
- 1 teaspoon of allspice
- 1 teaspoon of black peppercorns
- 6 cloves of garlic, peeled
- 6 small fresh dill sprigs
Method
Step One
First, preheat your oven to 400 degrees Fahrenheit. Wrap each beet in a piece of aluminum foil and place them on a baking sheet. Roast the beets in the oven for about 1 hour, or until they can be easily pierced with a fork. Once they’re done, let them cool completely before you peel them. After peeling, cut the beets into quarters or slices, depending on your preference.
Step Two
In a large pot, combine the apple cider vinegar, water, sugar, salt, allspice, and peppercorns. Bring this mixture to a boil over medium-high heat, stirring regularly until the sugar has completely dissolved.
Step Three
Once the sugar has dissolved, add the peeled and sliced beets to the pot. Reduce the heat to low, cover the pot, and let everything simmer for about 30 minutes. This will give the beets plenty of time to absorb all those delicious flavors.
Step Four
While the beets are simmering, evenly distribute the peeled garlic cloves and fresh dill sprigs amongst six sterilized pint jars. After 30 minutes, use a slotted spoon to distribute the hot beets amongst the jars as well.
Step Five
Pour the hot pickling liquid over the beets in each jar, leaving about a 1/2 inch of headspace at the top. Seal the jars tightly with their lids, then process them in a boiling water bath for 10 minutes to seal them completely. Allow the jars to cool at room temperature, then transfer them to the refrigerator. They’ll need to sit for at least 24 hours before they’re ready to eat, but the longer they sit, the more flavorful they’ll be.
