Pickled Raspberry Beets

  • Preparation 10 MIN
    Cooking 5 MIN
  • Makes 6 to 8 side-dish servings



  1. In a slow cooker, place beets and add water. Season with salt. Cover and cook at low temperature for 4 hours. Stir twice during cooking, if possible. Drain and discard cooking juices. Let cool and peel beets. Cut into thin wedges.
  2. In a saucepan, bring raspberries, sugar and vinegar to a boil and cook until raspberries burst. Strain while crushing raspberries. Keep syrup and discard pulp.
  3. In a bowl, combine beets, raspberry syrup and olive oil. Season with salt and pepper.
  4. Serve warm or cold.


You can make raspberry syrup in advance and store in an airtight container in the refrigerator for a few days.

When the stovetop is busy, cooking beets in a slow cooker is the perfect alternative. For a more traditional cooking method, place beets in a pan with boiling water and cook for 1 hour to 1 hour and 30 minutes or until tender.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/8 of the recipe

Content % Daily Value
Calories 75  
Total Fat 3.5 g  
Saturated Fat 0 g  
Sodium (salt) 50 mg  
Carbohydrates 11 g  
Fibre 1 g  
Protein 1 g