We love beetroot! And beetroot loves our bodies. Eating beetroot helps lower your blood pressure, fights inflammation, supports detoxification, and boosts your stamina. These lovely bright red vegetables contain essential minerals like potassium and manganese, as well as vitamin C, folate and fibre. What a win! And they taste good too.
So, we love to eat real food that tastes good, but we also aim to simplify our lives by not having to be in the kitchen all day every day. This recipe helps towards that goal in that it is something you can make in bulk, and keep in the refrigerator as an additional vegetable serving with your meals.
Prep Time: 15 minutes
Cook Time: 20 minutes
- 8 medium sized beets
- 3-4 tablespoons unfiltered apple cider vinegar
- Wash the beets thoroughly and cut off the stem and root. I choose to peel the beets prior to steaming/cooking, but you can also do so afterward. Then cut the beets into desired size. When the beets are small, I prefer to keep it whole.
- Fill the bottom of a pot with about 5cm of water and bring to boil.
- Place the beets into the pot or steamer, and allow to boil/steam for 15-20 minutes, until the beets feel tender. You can test this by piercing it with a fork (try not to pierce all of them!).
- Once cooled, peel the beets if you haven’t done so in step 1.
- Put them in an air-tight glass jar and pour apple cider vinegar over. Close the jar and shake gently to ensure the apple cider vinegar covers all the beets. Do this before every serving.
- Store in the refrigerator and use within 4 days.
Don’t discard the beetroot apple cider vinegar juice that remains at the bottom of the jar once the sour beets are finished. Drink it instead! It has a lovely sweet & tangy taste and is extremely good for your digestion!
Great idea!I am not a great fan of the traditional way beetroot have been served-but recipe appeals to me:)
Oops-it should have read ‘this recipe appeals to me’!