I love pickles and beets, so this Cooking Light recipe inspired me. Fresh raw beets are sliced thin and combined with tiny watermelon cucumbers, then pickled with raspberry-infused wine to make raspberry pickled beets.
The original recipe is by Julianna Grimes for Cooking Light. Instead of roasting the beets, I kept them raw. I used white zinfandel instead of dry rosé and sugar, and used white balsamic vinegar because I didn’t have red wine vinegar. I have a large collection of vinegars in the pantry; despite that, it always seems like I don’t have the one a recipe calls for! Does this happen to you too?
vegan, gluten-free, low-sodium, raw, reduced-sugar diets
low-sodium or migraine diets
Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tuesday reviews, Wednesday essays, Thursday how-to’s, and Flashback Fridays recipe posts plus monthly giveaways on the last Friday of the month. We support Meatless Monday.