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Are Beets Good For You? An Easy Recipe For Pickled Beets
Are Beets Good For You? An Easy Recipe For Pickled Beets
Beets, those vibrant and earthy gems cultivated in the golden fields of California, are not just a feast for the eyes; they offer a treasure trove of health benefits. Whether you are roasting beets as a side dish or give our flavorful Quick Pickled Beets recipe a go, you’ll love incorporating beets into your mealtime routine.
Of the many advantages of eating beets, perhaps the most noteworthy is their ability to support healthy blood pressure levels. Amy Myrdal Miller (MS, RDN, FAND), a renowned nutrition expert on the CA GROWN team, sheds light on the nutritional wonders hidden within these humble root vegetables.
Are Beets Good For You? Spoiler Alert: Yes, They Are!
Beets provide a well-rounded nutritional profile that nourishes the body in multiple ways. One key reason for this positive impact is that beets naturally contain nitrates, which can help manage blood pressure. Amy Myrdal Miller explains that when we consume beets, these nitrates undergo a fascinating transformation within our bodies. These compounds convert into nitric oxide, a substance known to relax arteries. This natural process sets the stage for a host of health benefits.
As arteries relax, the pathway to lower blood pressure becomes clearer, making beets potent allies in the battle against hypertension. This natural approach to blood pressure management offers a refreshing alternative to conventional medicines, showcasing the potential for dietary choices to play a pivotal role in maintaining cardiovascular health.
The Heart Of The Matter
The artery-relaxing properties of beets contribute to blood pressure regulation and overall cardiovascular well-being. By enabling a relaxed and efficient vascular system, beets support optimal blood flow, ensuring that the heart can efficiently pump oxygen and nutrients throughout the body.
But the magic of beets doesn’t stop at blood pressure; these root vegetables are packed with an array of essential nutrients, from folate, vitamin C, and potassium to minerals such as iron and manganese.
Are you looking to learn more about how beets are grown in California? Check out our friend Jerry James Stone’s video!
What Do Quick Pickled Beets Taste Like?
Our Quick-Pickled Beets are a delightful blend of sweetness and tang, crafted with a mix of apple cider vinegar and rice wine vinegar, and perfectly balanced by a hint of sugar. Infused with a unique blend of spices, including mustard seed, celery seed, and red pepper flakes, they offer a vibrant burst of flavor with every bite. The result is a sophisticated, aromatic Quick Pickled Beet that beautifully elevates any meal.
Step-by-Step How to Make Quick Pickled Beets
While most recipes for pickled beets require large ingredient quantities and at least a basic understanding of the canning process, ours is a simple, small-batch quick pickle recipe that only requires a few simple steps.
The basic ingredients are pretty straightforward: beets, olive oil, salt, and pepper. You can choose to season your pickled beets with the spices we call for, or change the seasonings to suit your tastes!
Ingredient List for Quick Pickled Beets
- One bunch of beets (about 4 large or 6 small beets)
- California olive oil
- apple cider vinegar
- rice wine vinegar
- kosher salt
- yellow mustard seed
- celery seed
- black peppercorns
- red pepper flakes
- dried dill
- fennel seed
Want to be sure your olive oil is fresh, the highest quality, and the real deal? Look for the COOC seal on bottles of California Extra Virgin Olive Oil to make sure you’re getting delicious 100% Extra Virgin Olive Oil. Certified California EVOO uses stricter standards than international requirements, requiring the oil to pass chemical testing and a sensory analysis by a group of experts, called an organoleptic panel evaluation.
Just “Beet” It! How To Eat Quick Pickled Beets
If you are curious about the many wonderful ways you can enjoy pickled beets, we thought we’d share a few of our favorites. Our first suggestion is simple: eat them as they are, directly from the jar. They also make perfect additions to salads, charcuterie boards, and cheese plates. When paired with feta cheese, they make a great crostini topper, too!
What Are Some Uses For Leftover Pickled Beet Brine?
Once you’ve eaten the delicious pickled beets, you will be left with a jar of beautiful magenta-hued pickle brine. Don’t throw it out! This flavorful liquid is a great vinegary base for salad dressings.
BE SURE TO SHARE YOUR FAVORITE USES FOR OUR QUICK PICKLED BEETS BY SNAPPING A PIC AND TAGGING US ON SOCIAL USING #CAGROWN. LET’S CELEBRATE THE BOUNTY OF CALIFORNIA TOGETHER.
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Quick Pickled Beets
- 1 bunch of beets (about 4 large or 6 small beets) scrubbed, greens trimmed
- 3 tablespoons olive oil
- Salt and black pepper to taste
For the brine:
- 1 ⅓ cup apple cider vinegar
- ⅔ cup rice wine vinegar
- 1 cup sugar
- 1 teaspoon kosher salt
- 1 teaspoon yellow mustard seed
- 1 teaspoon celery seed
- 1 teaspoon black peppercorn
- 1 teaspoon red pepper flake
- 1 teaspoon dry dill
- 1 teaspoon fennel seed
Roasting the Beets:
- Preheat your oven to 425°F (220°C).
- Scrub the beets thoroughly and trim off the greens, leaving only the bulbs.
- Place the beets in a baking dish and toss them with olive oil, ensuring they are evenly coated. Season the beets well with salt and black pepper.
- Pour water into the baking dish until the beets are almost covered and cover it tightly with foil.
- Roast the beets in the preheated oven for approximately 45-60 minutes or until they are tender. You can check for doneness by inserting a fork or knife into the beets; it should go in easily when they are ready.
- Once roasted, allow the beets to cool slightly before handling. Peel off the skin using a paper towel or your fingers (wear gloves to prevent staining).
Preparing the Brine:
- In a saucepan, combine apple cider vinegar, rice wine vinegar, and sugar.
- Place the saucepan over medium heat and stir until the sugar is completely dissolved.
- While the sugar is dissolving, create a sachet with a cheesecloth. Combine kosher salt, yellow mustard seed, celery seed, black peppercorn, red pepper flake, dry dill, and fennel seed. Tie the spices securely in the cheesecloth to make a sachet.
- Once the sugar is dissolved, add the spice sachet to the vinegar mixture.
- Allow the brine to simmer over medium heat for about 10-15 minutes, infusing the liquid with the flavors from the spice sachet.
- Remove the spice sachet from the brine, ensuring that the flavors are infused without any loose spices.
Pickling the Beets:
- Slice the roasted and peeled beets into your desired thickness. Place the beet slices in a clean, sterilized jar or container.
- Pour the warm brine over the beets, ensuring they are fully submerged.
- Allow the pickled beets to cool to room temperature before sealing the jar or container.
- Once cooled, refrigerate the pickled beets for at least 24 hours to enhance the flavors.