Sweet and Sour Quick Pickled Beets Recipe -- Vegan, Gluten Free, Easy

There's this restaurant that I like to go to because its conveniently located, and has good Wifi, so I'm able to work while I'm there. But unfortunately, they don't have such a large selection of gluten free items on the menu. Fortunately, though, one of their menu items suits my dietary needs and tastes delicious. It's this quinoa salad that contains these raw pickled cubed beets, and is topped with a tahini dressing. These quick pickled beets are inspired by that, and are so delicious and great to have on hand to add to a variety of different dishes.

I'm trying to get back into the habit of bringing healthy lunches with me to work, but I specifically want things that are good cold. I bought a bunch of salad ingredients to use to throw together a quick salad before I head out for my day, and made a batch of these quick pickled beets to throw in my salad for an extra bit of pizzazz. Of course you can just eat these plain, because they're good enough to eat like that.

This recipe not only is easy, but is also gluten free, vegan, paleo, allergy friendly, etc...

Sweet and Sour Quick Pickled Beets Recipe -- Vegan, Gluten Free, Easy

Ingredients:
3 large beets/8 cups cubed
1/3 cup jaggery syrup, coconut sugar, honey, sugar, or other sweetener of choice
1/3 cup vinegar -- balsamic is best, but apple cider vinegar and wine vinegar, both white and red work here as well
2 tablespoons oil of choice
1/2-3/4 teaspoon salt

Instructions:
1. Leaving your beets raw, peel them and cube them into small cubes.

2. Add the rest of the ingredients and mix well.

3. Let marinate for a few hours, and then mix again.

These will last a while in the fridge.

Enjoy!

Are you a fan of beets? Does this look like a recipe you'd try? What else would you add to a recipe with these pickled beets?