new hope surgical

1950 N. Harlem Ave
Elmwood Park, IL

Monday - Friday
9:00 AM - 5:00 PM

Pickled Beets


October 30, 2015

A sugar-free version of pickled beets. These pickled roots can be used as salad-topper, side dish, or as healthy snacks.

  • Prep: 15 mins
  • Cook: 1 hr 20 mins
  • Yields: 10 Servings


1 lb. of beets (about 4-5 beets depending on the size), stem removed, washed and brushed to remove the dirt

½ cup white, wine, or cider vinegar

3 tbsp. of stevia

2 tsp. of kosher salt or pickling salt

Enough water to submerge beets while boiling


To Boil Beets

1In a large pot, pour in just enough water to cover all the beets.

2Bring to boil and cook beets over medium heat for 45 minutes or until tender.

3Remove and cool beets at room temperature for 10 minutes or until warm to the touch. Do not discard the water at this stage.

4Preserve 2 cups of beet water from boiling the beets earlier.

5Peel and discard the beets’ skin. Place cleaned beets in a clean Mason jar or airtight container. You can keep the beets as a whole, wedges, or cut into cubes.

To Make Brine

1In a small saucepan, pour in two cups of reserved beet water. Bring to boil.

2Add stevia, vinegar, and kosher salt. Stir well.

3Continue cooking for additional 1 minute.

4Pour the brine over the beets, until all the beets are submerged. Tightly seal the jar with a lid.

5Store beet mixture in a refrigerator for at least 3 days before serving.

*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.