Monday, June 13, 2016

Picked Beets

Beets are not high on my list of favorite foods.  Though the health benefits are undeniable so I'm doing my best to add them to my family's menu.

Beets are in season all year long.  The part of the beet we will be looking at today is the deep purple root.  Beets have an distinctive earthy taste and numerous health benefits.  Some of their health benefits that I like are:

  • Antioxidant
  • Anti-inflammatory
  • Detoxifying 
  • Decrease blood pressure
  • Rich in vitamins, minerals and fiber
  • Diuretic
  • Anti-fungal
  • Anti-bacterial
While away for the weekend in Lancaster, Pa we visit many Amish shops and sampled lots of fresh foods.  Once home, Mama Jo missed the pickled beets she was eating all weekend long.  So she decided to make some for herself.  It being the middle of the week, Mama Jo decided to go with the quick version of pickled beet and used canned beats.

Recipe: Pickled Beets

2 cans sliced beets
1 cup water
1/2 cup apple cider vinegar
1/2 cup red wine vinegar
2/4 cup sugar
1 sliced or diced onion (optional)

In a sauce pan, combine water, vinegar and sugar.  Bring to a boil.  Simmer and stir until sugar is dissolved.  Place beets and onions if you choose into a mason jar.  Pour vinegar mixture over the top. Let cool and refrigerate overnight.  


Please note that the beet color is not processed by the body.  Thus it is eliminated by the body.  Don't be surprised if your eliminations are a little redder than usual.

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