|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 5g||18%|
|Total Sugars 25g|
|Vitamin C 10mg||50%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Beets are wildly popular in Eastern European cuisine. Featured in multiple recipes, but also served on their own as a side dish when pickled, beets are a beautiful addition to a cold plate alongside some charcuterie, cheese and bread. Our quick recipe for pickled beets and onions will yield some delicious vegetables that can be kept in the fridge and served as a quick snack, or as an addition to salads, or as a base for dips or spreads. Since this recipe is quick-pickled and isn't processed using the hot- or cold-pack method, it is meant to be eaten within a few weeks of making it.
Although many cooks complain about handling and cooking with beets (yes, gloves are encouraged) beets are a nutritious root vegetable that should appear on your plate more often. Eaten raw or cooked, beets bring vibrant color to soups, rice, or stews. High in fiber, folate, manganese, and potassium, a cup of raw beets bring into your diet 148 mg of folate, almost a third of the recommended daily intake (RDI) for adults. Plus, contrary to common belief, their caloric content is moderate, with just 59 calories in the same serving size.
If you have a surplus of beets, pickling is the best way to retain their flavor and enjoy them for weeks to come. Besides, you are controlling the ingredients that go in them and know you won't be going overboard with sodium and sugar, like store-bought pickled beets. This classic combination adds a sweet and tangy touch to other dishes, like wraps, sandwiches, burgers, or hot dogs. Serve them alongside fried or hearty foods to bring some brightness and freshness to your plate.
Prepare the Beets
Gather the ingredients.
Bring a large pot of salted water to a rolling boil.
Add beets, reduce heat, and simmer until tender, 12 to 15 minutes. Drain well.
When cool enough to handle, slip off the skin.
Place beets in a nonreactive bowl and set aside.
Make the Marinade
Gather the ingredients.
In a small saucepan, combine onions, sugar, vinegar, salt, and water. Bring this mixture to a boil over high heat.
Simmer 5 minutes and make sure that the sugar and salt are fully dissolved into the water.
Quick Pickle the Beets
Pour the hot marinade over beets, and then allow the beets to cool to room temperature.
Cover the beets well and refrigerate for several hours, or ideally overnight, before serving.
If you prefer, divide the beet and onion mixture into individual jars for easy storage.
Keep refrigerated for up to two weeks.
Beets Do Stain!
It is important to note that beets will naturally stain your hands, cutting boards, wooden spoons, and other cooking instruments. If you are very concerned about staining, wear an apron to protect your clothing and wear rubber gloves when handling the beets. But if it's too late, here are a few tips on how to get rid of the stains:
- If the stain already happened on fabric don't allow it to dry. Dip whatever got stained in a cup of water mixed with 1 tablespoon of bleach. Let it soak for a minute and wash it as you would.
- If the beets stained wooden surfaces like spoons or cutting boards, scrub them with a mixture of lemon juice and coarse salt. Use half a lemon to scrub a generous amount of salt on the surface and then rinse and wash with dish soap as you'd normally have.
- If you have pinks hands, also use a half lemon to scrub them. Repeat as needed and rinse with warm water and hand soap.
Beets, Raw. FoodData Central. United States Department of Agriculture.