Pickled Beets

Turn your beets into a tangy treat

This salad is delicious, with the added bonus that the beets will keep for much longer after you’ve ‘pickled’ them.

Pickled Beets
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 4

  • 4 beets, peeled, sliced in half and cut into ⅛ inch slices
  • ⅓ cup apple cider vinegar
  • 1 Tablespoon raw honey
  • 1 teaspoon olive oil
  • 1 teaspoon balsamic vinegar

  1. Bring 1 cup of water to boil in a saucepan over medium heat. Add the beets and cover, boiling for 8 minutes. Remove from heat, drain the water and return to the pan.
  2. Whisk together the apple cider vinegar, raw honey, olive oil and balsamic vinegar in small bowl.
  3. Return the beets to medium heat, add the vinegar mixture and simmer for 5 minutes. Cool before placing in airtight container in the fridge.

Calories: 69     Fat: 1 g     Carbohydrates: 14 g     Sodium: 64 mg     Fiber: 3 g     Protein: 2 g    


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  • Jeannine September 23, 2016 at 11:10 pm

    I made a recipe similar to this quite a long time ago, and it was delicious, I don’t remember if there was any balsamic vinegar, but there was apple cider vinegar and honey. Can’t wait to try this one.

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