Know what’s on your plate
Pickled beets
Calories & nutrition facts
canned, solids and liquids
Nutrition facts
Per 100 g% DV- Calories 65 kcal —
- Protein 0.8 g 2%
- Carbohydrate 15 g 6%
- Fat 0.1 g 0%
- Saturated fat 0 g 0%
- Fibre 0.8 g 3%
- Sugars 11 g —
- Sodium 149 mg 6%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 2 µg 0%
- Vitamin C 2.3 mg 3%
- Vitamin D 0 µg 0%
- Vitamin E 0.06 mg 0%
- Vitamin K 0.3 µg 0%
- Thiamin (B1) 0.01 mg 1%
- Riboflavin (B2) 0.05 mg 4%
- Niacin (B3) 0.25 mg 2%
- Pantothenic acid (B5) 0.14 mg 3%
- Vitamin B6 0.05 mg 3%
- Folate (B9) 27 µg 7%
- Vitamin B12 0 µg 0%
- Choline 15 mg 3%
Minerals
- Calcium 11 mg 1%
- Iron 0.41 mg 2%
- Magnesium 15 mg 4%
- Phosphorus 17 mg 1%
- Potassium 115 mg 2%
- Zinc 0.26 mg 2%
- Copper 0.12 mg 13%
- Manganese 0.22 mg 10%
- Selenium 1 µg 2%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 65 | 0.8 g | 16 g | 0.1 g |
| 1 × cup slices | 227 g | 148 | 1.8 g | 35 g | 0.2 g |
| 2 × cup slices | 454 g | 295 | 3.6 g | 70 g | 0.4 g |
| ½ × cup slices | 113.5 g | 74 | 0.9 g | 18 g | 0.1 g |
| 3 × cup slices | 681 g | 443 | 5.4 g | 105 g | 0.5 g |
| 4 × cup slices | 908 g | 590 | 7.3 g | 141 g | 0.7 g |
Similar foods
- Beetsraw43 kcal / 100 g
- Pickled beetrootglass37 kcal / 100 g
- Beetrootraw23 kcal / 100 g
- Harvard beetscanned, solids and liquids73 kcal / 100 g
- Canned beetrootdrained44 kcal / 100 g
- Beet red59 kcal / 100 g
- Red beet38 kcal / 100 g
- Mixed vegetablescanned, solids and liquids36 kcal / 100 g
- Sauerkrautcanned, solids and liquids19 kcal / 100 g
- Hot pickled peppercanned22 kcal / 100 g
Questions about Pickled beets
How do you serve pickled beets?
Drain them and serve chilled or at room temperature in salads, sandwiches and grain bowls. Their sweet-and-sour flavour also cuts through rich foods such as cheese, eggs and cold meats.
What goes well with pickled beets?
Try them with goat’s cheese, walnuts and rocket, or pair them with boiled eggs and horseradish. They are also a classic side for cold meats and make a colourful addition to a potato salad.
Can you cook with pickled beets?
Yes, but add them near the end of cooking so they keep their tang and colour. Stir chopped pieces into a warm potato salad or lentils, or blend them into a dip with yoghurt and horseradish.
How should you store pickled beets after opening?
Keep them in a clean, sealed container in the fridge and use a clean fork to lift them out. Keep the slices covered by their pickling liquid and follow the storage guidance on the jar.
Can you make pickled beets at home?
Yes. Cook whole beetroot until a knife slips in easily, cool and peel it, then slice and cover with hot vinegar, water, sugar and salt. Refrigerate once cool; this quick-pickle method is not a substitute for tested instructions for shelf-stable preserving.
Are pickled beets the same as Harvard beets?
No. Pickled beets are preserved in a tangy vinegar brine, while Harvard beets are usually cooked beetroot served in a sweet-and-sour sauce thickened with flour or cornflour.
Are pickled beets more nutritious than fresh beetroot?
They are not automatically more nutritious: pickled beets contain 0.8 g of fibre per 100 g, compared with 2.5 g in beetroot. Their sodium content is 149 mg per 100 g, so the brine makes them saltier than plain beetroot.
Do pickled beets contain much sugar?
They contain 11 g of sugar per 100 g, and some jars have added sugar in the brine. For a less sweet flavour, drain and rinse the slices briefly before serving.
Source: USDA FoodData Central 170480 · per 100 g · carbohydrate per EU label, fibre excluded
