Equipment
Ingredients
Main
- 340 g beets, whole
- 2 g salt, fine
- 60 ml red wine vinegar
- 30 g sugar
- 2 cloves, whole
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 69 kcal
- Protein
- 1 g
- Carbohydrates
- 16 g
- Fat
- 0 g
- Fiber
- 2 g
- Sugar
- 13 g
- Sodium
- 262 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 282 mg
- Calcium
- 15 mg
- Iron
- 0.8 mg
- Magnesium
- 20 mg
- Phosphorus
- 35 mg
- Zinc
- 0.3 mg
- Vitamin A
- 2 mcg
- Vitamin C
- 4 mg
- Vitamin E
- 0.0 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.3 mg
- Folate
- 93 mcg
- Water
- 89 g
Sources: USDA FoodData Central
Method
Place the beets in a saucepan and add enough water to cover them completely. Add salt to taste.
Bring the water to a boil and cook the beets for 25 to 45 minutes until they are tender when pierced with a fork.
Drain the cooked beets into a colander.
In a small saucepan, combine the red wine vinegar, sugar, and whole cloves. Bring the mixture to a boil.
Reduce the heat and let the vinegar mixture simmer for 5 minutes.
Peel the warm beets by rubbing the skins off with your fingers or a paper towel.
Slice the peeled beets into rounds approximately 1.25cm (1/2 inch) thick.
Place the beet slices in a bowl and pour the warm vinegar mixture over them.
Allow the beets to stand until they have cooled to room temperature before serving or storing.
Chef's Notes
- For the most vibrant color, choose beets with deep, uniform color and leave a bit of the stem attached during boiling. This prevents the pigment from leaching into the cooking water.
- When peeling the beets, wear gloves to avoid staining your hands. Rubbing them with a paper towel while still warm is the easiest method.
- The brine can be adjusted to your preference. For a sweeter pickle, increase the sugar slightly. For a more tart flavor, add a splash more vinegar.
- Allow the pickled beets to cool completely in the brine. The flavors meld and deepen significantly during this resting period, especially overnight in the refrigerator.
Storage
Refrigerator: 1 week — Store in an airtight container submerged in the pickling liquid.
Reheating: Serve cold or at room temperature.
Troubleshooting
Beets are tough or crunchy
Cause: Insufficient cooking time
Fix: If already sliced, simmer the slices in the brine for 5-10 minutes until softened.
Prevention: Check for fork-tenderness before draining; larger or older beets require more time.
Cultural Context
Pickled beets are a staple in Nordic cuisine, particularly in Sweden and Denmark, where they are often served as a kontor lunch or as part of a smörgåsbord. The pickling process not only preserves the beets but also enhances their natural sweetness with a tangy, spiced brine, making them a versatile accompaniment to hearty dishes.
