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.