Pickled Beets
Posted on
January 9, 2014
at
7:49 pm
by Laura Piazza /
Dairy Free, Egg Free, GAPS, Gluten Free, Grain Free, Paleo, Phase 1, Primal, Recipes, Sides, Specific Carbohydrate Diet
/ 0
Pickled beets are great as an addition to a salad, or as a stand-alone side dish served hot or cold.
Pickled Beets
Prep time
Cook time
Total time
Ingredients
- 1 bunch (4-5) beets (about 2 pounds worth)
- ¼ cup cider vinegar
- ½ cup water
- 1 small onion, sliced
- 1 clove garlic, peeled and thinly sliced
- ½ teaspoon sea salt
- 2 tablespoons raw honey
Instructions
- Place the beets in a quart saucepan and cover them with water. Cover the pan, and bring to a boil over high heat. Lower the heat to medium-high and cook for 45-50 minutes, or until a knife inserted in the middle of a beet comes out easily.
- Drain, cool and peel the beets, and then slice them into ¼-inch thick slices.
- Return the sliced beets to the saucepan and add the vinegar, water, onion, garlic and salt.
- Cook over high heat until the mixture comes to a boil. Lower the heat and cook for about 10 minutes, or until tender.
- Remove the beets from the heat and allow them to cool. Stir in the honey.
- Serve hot or cold.
Notes
Nutrition Note: Beet greens are rich in potassium and an excellent source of carotenoids, flavonoid antioxidants, vitamin A and magnesium and are thought to have strong detoxification properties. Rather than throw them out, mix them into your salads. They taste great topped with a spoonful of pickled beets.
This recipe appears on page 80 of Recipes for Repair.
Tags: pickled beets
