Serves: 10 | Serving Size: 2 Tablespoons
- 4 small beets, rinsed but not peeled
- 1/4 red onion, peeled
- 2 cups water
- 4 tablespoons red wine vinegar
- 2 bay leaves
- Dash of salt
- Slice the beets and onion on a mandolin — they should be very thin. Place them in a pot and then add water, vinegar, bay leaves, and a dash of salt.
- Bring the mixture to a boil, then reduce it to a simmer. Cover the pan and cook for 5 to 8 minutes or until the beets are crisp-tender.
- Remove from heat. Serve hot or chill overnight and serve cold the next day.
- Serves 10. Each serving has 15 calories, 0 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 43 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g sugars, and 1 g protein.
- Each serving also has 0% vitamin A, 3% vitamin C, 0% calcium and 0% iron.
- If you don’t have a mandolin, simply slice the beets as thinly as you can. If you do this, know that you may need to simmer your beet mixture for a bit longer in order for the beets to reach the perfect crisp-tender phase.
- These pickles are the perfect sides or toppings for sandwiches. They’re also amazing when tossed into a salad.
- Beet juices can stain, so use caution when preparing these vegetables.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.