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–+ servings

Pastrami-Cured Beets

A unique and flavorful dish featuring beets cured with pastrami spices, offering a delicious twist on traditional pickled beets.
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Prep Time 30 minutes
Total Time 1 day
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 90
Ingredients Method Nutrition Notes

Ingredients
  

Cured Beets
  • 4 medium beets peeled and sliced
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1/4 cup sugar
  • 2 tablespoons kosher salt
  • 1 tablespoon black peppercorns crushed
  • 1 tablespoon coriander seeds crushed
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Method
 

Prepare the Cure
  1. In a mixing bowl, whisk together the water, apple cider vinegar, sugar, kosher salt, black peppercorns, coriander seeds, smoked paprika, garlic powder, and onion powder until the sugar and salt are dissolved.
Cure the Beets
  1. Place the sliced beets in a jar or airtight container and pour the curing mixture over them, ensuring they are fully submerged.
  2. Seal the jar and refrigerate for at least 24 hours, preferably 48 hours, to allow the flavors to develop.
Serve
  1. Once cured, remove the beets from the jar and serve as a side dish or appetizer, garnished with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 90kcalCarbohydrates: 22gProtein: 2gSodium: 400mgPotassium: 450mgFiber: 3gSugar: 10gVitamin C: 6mgCalcium: 2mgIron: 4mg

Notes

These pastrami-cured beets can be stored in the refrigerator for up to 2 weeks. They make a great addition to salads or sandwiches.

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