Sugar Free Pickled Beets + Carrots (Whole30, Paleo, AIP)

Pickled red onions are a staple in my kitchen as is obvious by my Instagram feed (@thecastawaykitchen), along with Garlic Confit. Both highly coveted recipes will be making an appearance soon. However, these sugar-free pickled beets and carrots are not to be unappreciated! They are squeaky clean, paleo, Whole30 and yes! Even great for a low carb and keto diet.  They have been absolute lifesavers during my AIP KETO RESET!

Why Veggies Rule!

Beets are about 13g of carbs per cup, but about 1/3-1/2 of these babies are more than sufficient to add color to your plate, salad or to dip in pate (my favorite way to eat them). However, they deliver a healthy dose of potassium, folate and vitamin C!

Carrots are about 10 grams of carbs for two medium carrots, these pickled carrots are cut into carrot stick so a serving of 4 sticks will be about 5 grams of carbs, and carrots have Vitamin A, beta-carotene, calcium and potassium!

I don’t know about you, but I rather eat my veggies (and offal) than take a whole bunch of supplements for the rest of my life. Nature truly provides everything we need to thrive and these colorful root veggies are a great way to get them in.

How To Enjoy Them

I love slicing up some beets over my salad or using the carrots or beets to scoop up pate or other fatty dips. They are a great burger or taco topper and add a huge pop of color to any plate! They are tender and tangy, and for some reason, the pickling process really brings out their natural sweetness!

I was lucky enough to get some beautiful farm fresh beets for this. I used golden beets and chioggia beets (the stripped or peppermint beets). I find them to be less earthy! I also used rainbow carrots… for well.. fun and color!

I have a theory that if you eat by color, the more color the better, the more nutritious your meal will be!

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Sugar Free Pickled Beets and Carrots

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• Author: Cristina Curp
• Prep Time: 10
• Cook Time: 10
• Total Time: 20 minutes
• Yield: 2 1x

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Ingredients

• 2–3 cups peeled and diced golden and striped beets
• 4–6 rainbow carrots, peeled and cut into sticks
• 2 cups filtered water
• 2 cups apple cider vinegar
• 1 teaspoon fine salt
• 4 cloves garlic
• 2 cloves
• 2 sprigs fresh dill or rosemary, optional

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Instructions

1. Add the beets to a clean quart sized jar. Add the carrots to another. Add 2 cloves garlic, 1 clove and 1 sprig of herbs to each jar as well.
2. Heat the water and vinegar over medium heat in a 2 quart sauce pot. Add in the salt.
3. Bring to a light simmer and stir until salt is dissolved.
4. Pour the brine into the jars until the veggies are submerged.
5. Let them sit out for 30 minutes. Then over and store in the fridge.
6. Always use a clean fork to retrieve veggies, and these will last a few weeks.

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