Easy Pickled Beets

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Just six ingredients go into this easy sweet-and-sour pickled beets side dish. Use a mix of red and golden beets, if you like.

Yield: 4 servings (serving size: about 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 81
  • Calories from fat: 1%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.2g
  • Carbohydrate: 19.8g
  • Fiber: 2.1g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 207mg
  • Calcium: 13mg

Ingredients

  • 1 pound small beets (about 7 beets)
  • 1/2 cup white vinegar
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon black peppercorns
  • 2 bay leaves

Preparation

  1. 1. Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly. Trim off beet roots; rub off skins. Thinly slice beets; place in a large bowl.
  2. 2. Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns, and bay leaves. Pour vinegar mixture over beets; cover and chill. Discard bay leaves.
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