I love how many of my friends are now beet conscious and yet I am amazed by their beetroot craze; knowing that most of them when we were kids, would turn up there faces and run and hide, if served for lunch, they would hide it and feed the dog with it later when the older generation was inside watching their favourite television shows.
Classic Pickled Beets
- 4 pounds beets
- 1 cinnamon stick, broken into pieces
- 2 teaspoons whole allspice berries
- 1/2 teaspoon whole cloves, optional
- 2/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 teaspoon pickling salt
- 2 cups cider vinegar
- 1 cup water
Trim the beets, leaving about 1 to 2 inches of their tops on and rootlets intact. Put in a large saucepan, cover with water, and bring to a boil over high heat. Boil just until tender, about 15 to 20 minutes, depending on size. Drain in a colander, rinse under cold water, and slip the beets out of their skins. Cut the beets into small chunks. Put cinnamon, allspice, and cloves in a spice bag and tie tightly. In a large enamel or stainless steel pan, combine the sugars, salt, vinegar, and water. Add the spice bag. Bring to a boil, stirring, until sugar is dissolved. Reduce heat to medium low and simmer for 10 minutes. Meanwhile, pack the beets into the prepared, sterilized pint jars. Using a damp clean cloth or paper towel, clean jar rims and threads. Remove the spice bag from the vinegar and sugar mixture; discard the spices. Pour the hot liquid over the beets, leaving 1/2-inch headspace. Place the two-piece lids on the jars and process for 30 minutes in a boiling water bath.
1 medium sized beet root (cooked or raw), chopped
1 apple, chopped
1 large carrot, chopped
1 1/2 cup almond milk (vanilla flavour)
1/4 cup honey
1/2 tsp coconut essence
1/2 tsp almond essence
3 dashes Angostura bitters ( just for the trini flavour)
Cook the beet: wash the beet and roast or boil in water until tender. Or, keep in its raw form. In a blender or food processor, blend together all the ingredients until smooth. Serve with crushed ice. Enjoy!