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Pickled Beetroot Bites

These tangy pickled beetroot bites offer a delicious crunch that elevates any meal, perfect as an appetizer, side dish, or snack.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: Healthy, Vegetarian
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium fresh beets The star ingredient, providing vibrant color and earthy flavor.
  • 2 cloves garlic Adds a robust aroma and savory depth.
  • 1/4 cup high-quality extra-virgin olive oil Provides richness to the dressing.
  • 1/2 cup apple cider vinegar Delivers tanginess and assists in preserving.
  • 1 teaspoon sea salt Enhances flavor.
  • 1/2 teaspoon ground pepper Adds subtle heat.
  • 1/4 cup freshly chopped parsley For garnish.

Method
 

Preparation
  1. Rinse the beets. Clean the beets thoroughly, trimming and discarding the ends.
  2. Boil the beets. Place beets in a large stockpot, cover with water, and bring to a boil. Cook over medium heat for 40-45 minutes until tender.
  3. Cool the beets. Drain the water and let the beets cool down.
  4. Peel the beets. Using gloves, immerse each beet under water and slip off the skin, discarding it.
  5. Slice beets. Thinly slice or dice the beets and place them in a bowl.
Make the Dressing
  1. In a small bowl, combine the garlic, olive oil, vinegar, sea salt, and pepper.
  2. Drizzle the dressing over the sliced beets and toss well to coat.
Chill and Serve
  1. Let the mixture chill in the fridge for 1 hour to meld flavors.
  2. Sprinkle with freshly chopped parsley or any fresh herb of your choice.
  3. Store in a tightly sealed container in the refrigerator for up to 3 days.

Notes

For best flavor, let the beets marinate overnight. Consider enhancing the dressing with a pinch of sugar for a sweeter profile. Use gloves to avoid staining your hands during peeling.