Pickled beets make a great addition to so many meals — like sandwiches, salads, and burgers — but they’re also delicious enjoyed by themselves.
Pickled beets can be used in meals in place of fresh beets. They are deep magenta in color, and their bright color livens up the appearance of any meal. People often eat pickled beets in salads to add a tangy, earthy flavor. Pickled beets can also be served on their own as a side dish.
Health Benefits
Blood sugar health
The vinegar used to pickle beets might help with blood sugar management. Vinegar reduces blood sugar levels after meals.
Cancer prevention
Some studies have shown that pickled beets may help protect against cancer. Pickled beets contain the probiotic Lactobacillus plantarum. In laboratory studies, Lactobacillus plantarum attacked oral cancer cells and leukemia cells.
Digestive health
The probiotics in pickled beets may help ease digestive problems. Probiotics found in fermented vegetables are known for improving intestinal health.
Disease prevention
More research is needed, but pickled beets may help prevent certain inflammatory diseases. The flavonoids found in pickled beets are powerful antioxidants that have been shown to reduce inflammation and help boost your immune system.
Here’s a brief overview of how to make pickled beets
*Ingredient:
Eight large, fresh beets
One cup vinegar
Half a cup of sugar
One and a half tsp whole cloves
One and a half tsp whole allspice
Half a teaspoon of salt
*Instructions:
Beets: scrub, then cut off tops to 1 inch. Put in a Dutch oven and cover with water. Heat till boiling. Simmer, covered, for 25 to 30 minutes on low heat, or until tender. Take out of the water and let cool. After peeling and slicing, put the beets in a basin and reserve.
Add the vinegar, sugar, cloves, spices, and salt to a small saucepan. Heat until boiling, about 5 minutes. Drizzle over the beets. For at least one hour, refrigerate. Before serving, drain.