There are few foods that work as hard as beetroot.

Bright, earthy and packed with plant compounds, beetroot is one of nature's most underrated functional foods. Add apple cider vinegar, fresh ginger and aromatic spices, and you've got a delicious condiment that does far more than brighten up your plate.

This quick pickled beetroot is incredibly easy to make and keeps well in the fridge, making it the perfect addition to salads, sandwiches, wraps or even as a side to your favourite protein.

Why your gut loves beetroot

Your gut bacteria thrive on diversity.

Beetroot contains dietary fibre and polyphenols—natural plant compounds that beneficial gut bacteria use as fuel. As these bacteria ferment fibre, they produce short-chain fatty acids that help nourish the gut lining and support digestive health.

The more colourful your diet becomes, the happier your microbiome tends to be.

The power of ginger

Fresh ginger doesn't just add warmth and flavour.

It has been traditionally used for centuries to support digestion and modern research suggests it may help reduce nausea while supporting normal gastric emptying.

It's one of those ingredients that quietly improves almost everything it touches.

Apple cider vinegar - the secret ingredient

While apple cider vinegar isn't a miracle cure, it adds incredible flavour and acidity to the pickling process.

Combined with whole foods, it creates a delicious way to increase your vegetable intake and makes healthy eating far more enjoyable.

The recipe

Ingredients

• Raw beetroot
• Sweet white onion
• Fresh ginger
• Peppercorns
• Bay leaves
• Salt
• 1 cup Apple cider vinegar
• ½ cup Water

Method

• Chop up all your ingredients and pack them tightly into a jar.
• Pour your water and vinegar mixture into the jar and seal tight.
• Store it in the fridge, where it will stay fresh for 2-3 weeks.  

The takeaway

Healthy eating doesn't have to be complicated.

Sometimes improving your gut health is as simple as adding another colourful vegetable to your plate.