Pickled Beets

I am always looking for something light and tasty when preparing a heavy meal. I thought about doing something easy like pickled beets and serving it as a side dish. It is fantastic with fish. I serve this as a side dish with any white fish or it can be prepared and put on top of a salad. It’s super convenient in the summer when it’s too hot to do a great deal of cooking. You can marinate the beets in less than 12 hours but I find that the longer they marinate the tastier they are. I like the sugar in the raw, but you certainly can use white sugar too. However, if you choose to use Stevia, it is very sweet, and may add a bit more sweetness to your pickling juice.

Easy Pickled Beets – 3 Points

This is an easy side dish of pickled beets. It can be used as an addition to a salad too.

Ingredients

  • 1 (15 ounce) can sliced beets, drained (Del Monte is used in this recipe)
  • 1 small red onion, halved and sliced
  • 1/2 cup white-wine vinegar
  • 1/2 cup water
  • 1/4 cup sugar (sugar in the raw or Stevia)

Instructions

  1. In a medium saucepan; combine the vinegar, water and sugar.
  2. Bring to a boil and cook until sugar dissolves (about 5-7 minutes).
  3. Arrange the beets in a medium sized bowl.
  4. Pour the hot mixture over the beets.
  5. Cover and refrigerate for 12 hours.
  6. Drain beets and serve.

Preparation time: 10 minute(s)

Cooking time: 5-7 minutes(s),  Marinate: 12 hours(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 4

Culinary tradition: Scandinavian

Entire recipe makes about 3-4 servings
Serving size is about 1/2 cup
Each serving = 3 Points

PER SERVING: 66 calories; .25 fat; 25.13g carbohydrates; 2.43g protein; 2.9g fiber

4 Comments

  1. I can my own beets using this recipe I also like to pickle eggs with these beets

    • Cathy Rockwell Reply

      Oh, I love pickled eggs! This recipe is indeed good for pickled eggs too.

    • Cathy Rockwell Reply

      You are welcome! They are very easy and tasty. I hope you enjoy them.

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