Can I use pre-cooked or canned beets?

Absolutely! Canned or vacuum-packed cooked beets are a huge time-saver. Just drain, rinse, and proceed to slice and marinate as directed. The flavor won’t be quite as robust as freshly boiled beets, but it’s perfect for super-quick prep.

How long do pickled beetroot bites last in the fridge?

These keep beautifully for up to 3 days in a tightly sealed container. After that, the texture and vibrancy start to fade, so enjoy them while they’re at their best.

Do I have to peel the beets?

Yes, peeling after boiling is key. The skins can be tough and earthy—even a little bitter. Once cooked, the peels slide off easily under running water, leaving you with nothing but tender, sweet flesh.

Is there a substitute for apple cider vinegar?

Definitely! White wine vinegar or red wine vinegar both work nicely, yielding a slightly different, but still punchy, flavor. Avoid harsh white distilled vinegar, which can overpower the beets’ natural sweetness.

Pickled Beetroot Bites Recipe

Description

Pickled Beetroot Bites are a flavorful and colorful appetizer featuring tender cooked beets marinated in a zesty olive oil and apple cider vinegar dressing. Easy to prepare and bursting with nutrients, these beets are perfect for meal prep or as a tangy side dish, and can be served chilled, offering a refreshing and healthy snack or starter.

Ingredients

Scale

For the Beetroots:

- 1 lb. fresh beets, ends trimmed and discarded
- Water, enough to cover beets in pot

For the Marinade:

- 1 large clove garlic, peeled and crushed
- 3 Tbsps high-quality extra-virgin olive oil
- 4 Tbsps apple cider vinegar
- 1 tsp sea salt, or to taste
- 1/4 tsp ground pepper

For Garnish:

Freshly chopped parsley, to garnish

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Instructions

Cook the Beets: Rinse your beetroots well, then trim the ends and discard. Place them in a large stockpot and cover with water. Bring to a boil, then cook over medium heat for 40-45 minutes, or until a knife can be easily inserted into the center of each beet.
Cool and Peel: Drain the water from the pot, then allow the beets to cool. To avoid staining your hands, use gloves and carefully slip off the skins of the beets under running water.
Slice or Dice: Thinly slice or dice the peeled beetroots according to your preference, then place them in a serving bowl.
Prepare the Marinade: In a small bowl, combine the crushed garlic, extra-virgin olive oil, apple cider vinegar, sea salt, and ground pepper. Whisk until well combined.
Marinate the Beets: Drizzle the prepared marinade over the sliced beets and toss gently to coat all pieces evenly.
Chill: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and develop.
Garnish and Serve: Just before serving, garnish the pickled beets with freshly chopped parsley or your choice of fresh herbs. Enjoy as an appetizer or refreshing side dish.

Notes

Be sure to use gloves when peeling beets to prevent your hands from staining.
This recipe is naturally vegan, gluten free, and low in calories.
The pickled beets can be made ahead and stored in a tightly sealed container in the fridge for up to 3 days.
Try adding other fresh herbs like dill or mint for a flavor variation.
Serve chilled for the best flavor and texture.

Nutrition

Serving Size: 1/8 recipe
Calories: 68
Sugar: 6g
Sodium: 320mg
Fat: 5g
Saturated Fat: 0.7g
Unsaturated Fat: 4.3g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg