Pickled beets

Fall is the time for root vegetables, and we usually have an abundance of many different ones like Potatoes, Carrots, Parsnips, Beets, Celery etc. However, it can be hard to store them, and have them last for a long time, without prepping them!
I love Beets; They have a great color in a dish as well as a high nutritional value. We have Beets several times a week, either oven roasted with other root vegetables, or like this year, pickled Beets which are a huge hit in our Fall salad. Check out this Crisp Apple Kale and Pickled Beet Salad. We also like a to eat them raw in a salad, or make some Beet hummus!

The nutritional value in Beets are many; they are a really high in Nitric Oxide which supports your cardiovascular health, blood pressure, circulation, and energy level. They also contain a high amount of polyphenols and betalains, which are natural antioxidants. You also get a some really good fibers, which supports your digestive system.

Many people say they think Beets are too earthy in taste, which might true if you eat them raw. However, when cocked, I think they add a sweetness to the dish. In juices, I like to add apple, carrot and ginger to give it a more spicy flavor. I do always peal the Beets though!
One thing when adding Beets to your diet! Your urine and sometimes poop, mighe turn red’ish or pink because of the Betanin. It is not dangerous in any way, it’s just because you can’t break down this compound 🙂

Pickled Beets

2 fist size Beets
1 1/2 cup of Water
1 cup of Apple Cider Vinegar
4 Tbsp of Sukrin (Blood sugar neutral sugar)
1 Tbsp of Pepper corn
A pinch of salt

Peel the Beets and cut them in small cubes.
Mix the rest in a sauce pan and get it to boil. Add the Beets and cock for 20-30 minutes or until they have the consistency you like.
Put the Beets in a Mason Jar and cover them with the Beet water!
Store in the fridge up till 7 days.