Quantcast
CONTINUE READING

How To Pickle Beetroot

Bookmark

by
3 Min Read

Boil beets for 10 mins and let it simmer for 15 mins. Rinse beets in cold water and peel off the skin. Chop into cubes and fill 3/4th of a jar of your choice. For a 6 oz jar, add 1/2 tsp salt, 1 tsp raw honey and apple cider vinegar. Close the lid and shake well. Store in the refrigerator. Enjoy your pickled beets with salad, hot dogs, quinoa or rice. Think chutney or kimchi!

Picked beets! This recipe is simple and unfailingly delicious. I promise you! 

I think beets are beautiful! There is something so grounding and appealing about that deep purple bulbous base, the way the greens sprout lavishly, red veined and glossy, brandishing nutrients and vitality.

Beets are spring and renewal and rebirth and sunshine! Beets, my friends, are simply divine! Beets are also ridiculously healthy! Considered to be a super food, every inch of the beet is edible. The greens make a great salad or can be sauteed like spinach. When it comes to the beet itself… there is no end to it’s uses.

Beets are full of potassium, magnesium, fiber, iron, phosphorus, vitamins A, B and C. Consuming beets regularly results in a natural liver and blood cleanse. Beets were even considered to be a powerful aphrodisiac by the ancient Romans. One of my favorite ways to eat beets is to pickle them!

Pickled Beets Recipe

Ingredients:

  • Beets
  • Himalayan sea salt
  • Raw honey

Instructions:

  • Place your beets in a pot of boiling water. Use as many beets as you think will fit inside your jar of choice. I usually use three beets to fill my 6 ounce mason jar.
  • After ten minutes, reduce your boil to a simmer. Simmer for fifteen minutes.
  • Rinse your beets in a bowl of ice cold water. The skin will rub off easily at this point.
  • Once you have removed the skin, chop your beets into cubes. I always include some of the greens and the stalks.
  • Place your beets into your mason jar or jars (depending upon how many batches you intend to make). You will want to fill the glass about 75% to the top.
  • For a 6 ounce jar, I add 1/2 teaspoon of salt, and 1 teaspoon of raw honey before pouring my apple cider vinegar over the beets until I have reached the top of the jar.
  • Affixing my metal lid and ring, I shake the beet concoction vigorously to combine all of the ingredients and I store it in the refrigerator.
  • The beets will last about ten days in the refrigerator.

Pickled beets go well with:

  • Salad (makes a great topper)
  • Hot dogs (pile on top like sauerkraut)
  • Quinoa or rice

Pickled beets also make an amazing stand alone dish. Consume them prior to eating your meal to stimulate digestion. Think chutney or kimchi.

Do not throw away your beet tips! Place those tips in water and you can regrow the delicious stalks of greens for future salads. Or if you have a green thumb, you can plant the beet tip and grow some more beets!

See, beets really are gifts that keep on giving! How do you like your beets?

Sojourner Walker Williams

Sojourner is a Holistic Lifestyle Consultant, Reiki master and Yoga teacher with a passion for helping people achieve mind, body, spirit balance. Her approach to wellness, yoga and Reiki is deeply devotional, joyful and transformative. With a practice rooted in Ayurveda, Sojourner draws from a variety of traditions including Reiki to create enriching and transformative experiences for her clients. Sojourner has practiced yoga for over ten years and became certified to teach at Laughing Lotus in New York City in 2008. As a yoga teacher, Sojourner creates a beautiful holistic journey infusing meditation, music, breath work and mantra with a slow and intentional flow. Stress, anxiety and tension relief are her areas of focus. Sojourner studied Ayurvedic Nutrition in New York with Dr. Nain

Sojourner Walker Williams

Sojourner is a Holistic Lifestyle Consultant, Reiki master and Yoga teacher with a passion for helping people achieve mind, body, spirit balance. Her approach to wellness, yoga and Reiki is deeply devotional, joyful and transformative. With a practice rooted in Ayurveda, Sojourner draws from a variety of traditions including Reiki to create enriching and transformative experiences for her clients. Sojourner has practiced yoga for over ten years and became certified to teach at Laughing Lotus in New York City in 2008. As a yoga teacher, Sojourner creates a beautiful holistic journey infusing meditation, music, breath work and mantra with a slow and intentional flow. Stress, anxiety and tension relief are her areas of focus. Sojourner studied Ayurvedic Nutrition in New York with Dr. Nain

FURTHER READING