I LOVE, LOVE, LOVE pickled beets! But they are SO full of sugar. I love regular beets as well and they are really good for you.
In my effort to try to eat better and eliminate a lot of the sugars in my life, I decided to attempt to make pickled beets without sugar but using stevia or an organic, non-gmo erythritol.
Now you know that I preach that we should avoid any kind of artificial sweetener, but erythritol is not artificial. It is made from plants, but it is important to know WHICH plants. Most erythritol is made from corn so it’s important to look for the NON-GMO label.
So I made two batches of beets. One with erythritol and one with stevia. In all honesty, the one with the erythritol was better. But I’ll still continue to tweak until I can find a good method of using stevia for everything.
This recipe is for a quick batch of beets that will give you enough to have for a meal or a couple of sides. It’s quick and requires no canning either.
- Serves: 2
- Serving size: 1
- Calories: 59
- Fat: 0.2 grams
- Saturated fat: 0 grams
- Carbohydrates: 13 grams
- Sugar: 9 grams
- Sodium: 574 mg
- Fiber: 3.8 grams
- Protein: 2.2 grams
- Cholesterol: 0 grams
- 3 medium to large beets, washed and stems removed
- ⅓ cup vinegar
- ¼ cup Swerve or other erythritol sugar free substitute
- ¼ cup water
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- Boil whole beets covered in water for 20-30 minutes until soft.
- Drain and cover with cold water for 10 minutes, allowing to cool.
- In saucepan, add remaining ingredients and stir.
- Use vegetable peeler to peel skins from beets
- Slice to preferred thickness.
- Put sliced beets in saucepan with liquids.
- Bring to a boil and simmer for 5 minutes or until desired tenderness.
- Chill until cold.