Quickly pickled beetroot Recipe
Healthy, quick and easy pickled beetroot.
Ingredients
- 3-4 beets (about 550-600 g total)
- 300 ml red wine vinegar
- 150 ml water
- 1 tsp salt
- 2 tsp caraway seeds, crushed
Directions
- Wrap each beetroot in parchment paper and process in a microwave oven for 20 minutes on MAX or
- Bake beets in oven at 200°C for about 30 minutes or until cooked.
- Peel beets while still warm, then cut into slices of desired thickness and put in the appropriate jar.
- Mix vinegar with water to obtain the desired acidity (add more water if needed). Stir in salt and crushed caraway seeds, pour over sliced beetroots, tightly close the jar and let the beets pickle for a few hours at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 4 servings | |
| Calories 39 | |
| Calories from Fat 2 | 5% |
| Total Fat 0.23g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 627mg | 26% |
| Potassium 200mg | 6% |
| Total Carbs 5.32g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.26g | 2% |
| Protein 1.01g | 2% |
