Pickled Beets
Recipe type: Phase 1 • Side
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 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
  1. 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.
  2. Drain, cool and peel the beets, and then slice them into ¼-inch thick slices.
  3. Return the sliced beets to the saucepan and add the vinegar, water, onion, garlic and salt.
  4. Cook over high heat until the mixture comes to a boil. Lower the heat and cook for about 10 minutes, or until tender.
  5. Remove the beets from the heat and allow them to cool. Stir in the honey.
  6. Serve hot or cold.
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.
Recipe by Recipes for Repair at https://recipesforrepair.com/pickled-beets/