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healthy pickled beet recipe

 healthy pickled beet recipe


  • Red beets
  • Extra virgin olive oil
  • Salt to taste.
  • Parsley
  • Garlic


Wash the beets carefully

In a pot filled with water, immerse the beets, cover them with a lid and leave to cook for about 45 minutes.

Cooking also depends on the size of the beets, try to insert a fork into the beet and if it penetrates without difficulty, cooking is finished

Turn off the stove, remove the beets from the water and let them cool

Cut the parsley and garlic

It's time to peel the beets - you need to wear gloves to prevent your hands from turning red

Cut them into rounds, squares or sticks

Salt and season with parsley, garlic and chilli pepper for those who love it

Place the already seasoned beets in glass jars and cover everything completely with Olio Evo

Hermetically close the jars and keep them for at least a week before tasting them

N.B. The doses of the ingredients are not specified because it is a recipe free from specified quantities. It all depends on the available quantities of the products

Sweet and sour beets in oil recipe


  • 1 kg of red beets
  • 400g of wine vinegar
  • 100g sugar
  • 100g of water
  • 80gr of Extra Virgin Olive Oil


Clean and wash the beets thoroughly

Place the beets in a saucepan and bring to a boil for 30 minutes

Let them cool and cut them into fairly thin washers with the help of a pair of gloves to prevent your hands from becoming completely red

Place them in jars after having sterilized them

In a pan, pour water with oil, sugar and vinegar and bring to a boil

retain to combine the whole lot until the sugar is completely dissolved

The mix obtained will have to cover the beets inside the jars

near the jars tightly and save them in a dark and funky region

Leave them to keep for at least 10 days before consuming them

Recipe Sweet and sour beets in oil with thermomix


  • 650gr of red beets
  • 400g of white wine vinegar
  • 400g of sugar
  • Olive oil to taste
  • 120gr of fine salt


Clean and wash the beets thoroughly

Cut them into slices, sticks or squares and place them in a large bowl

In the jug put vinegar, sugar and salt: 12 minutes, 100 °, speed 1

The liquid created, still very hot, must be poured over the beets, leaving everything to macerate for 12h

After the allotted time, drain the beets and let them dry on a tea towel for a couple of hours

Place the beets in the jars and cover them completely with olive oil

Close them hermetically and store them in a dark place for about 10 days