6 large eggs; 150ml water; 350ml cider vinegar (Asda sells this bottle size) 1tbsp sugar; 1tbsp salt; 1 large raw beetroot; You’ll need a Kilner jar or other jar large enough to …
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A quick pickle recipe for your beets and carrots without sugar! Add the beets to a sterilized quart-sized jar. Add the carrots to another. Add 2 cloves garlic, 1 clove, and 1 sprig of herbs to each jar as well. Heat the water and vinegar over medium heat in a 2-quart saucepot. Add in the salt.
Pour in 600ml of vinegar, the sugar, ½ tsp of fine sea salt and 200ml of the beetroot cooking liquid. Heat until the sugar and salt are dissolved. Pour into a large jug, then pour over enough of the pickling liquid to fill the jars and fully submerge the beetroots.
Beets themselves are not 100% compliant with a strict slow carb or keto lifestyle (too much sugar in them), but the amount of beet juice clinging to the pickled beet eggs in this recipe is minimal. Pickled beet eggs would be fine for most low carb diets in my opinion if you stick with the beet juice on the eggs and avoid eating the whole beets.
For boiled beetroot, take one bunch of small summer beetroot, prepare as above and place it in a medium saucepan, then add salt and enough boiling water to barely cover. Simmer, covered, for 20-30 minutes, until the skin eases away when pushed with your thumbs. Peel and serve hot as a vegetable or cold with vinaigrette in a salad.