I love beets with every meal, even for breakfast. These vibrant root vegetables are not only a good source of folate and vitamin C but are also low in calories, despite having the highest sugar content among vegetables. Historically, the greens were consumed as a vegetable while the roots were used to alleviate ailments such as headaches and toothaches. Today, we are fortunate to have easy access to this remarkable vegetable. Beets support regularity thanks to their fiber content, which can help prevent constipation, diverticulitis, and hemorrhoids. Additionally, the betaine found in beets can enhance digestion. This recipe is designed for those who enjoy beets regularly and wish to keep a steady supply. The method involves reusing the remaining vinegar brine from a previous batch to pickle fresh beets. These marinated beets make a delightful side salad on their own or can be incorporated into various dishes. I hope you find this recipe as tasty as it is versatile.

Perpetual Marinated Beets

By Zosia Culinary Adventures | Date: August 28, 2024

Preparation Time: 30 minutes

Steaming Time: 30 minutes

Yield: 750 ml

Ingredients:

• 1 kg fresh small beets (approximately 9 pieces), no greens

• 1/2 apple cider vinegar

• 1 cup boiled water, cooled down

• 2 prunes

• 4 dates

• 1/2 tsp sea salt

• 2 fresh or dry bay leaves

• 1 tsp mustard seeds

Instructions:

1. Presoak dates and prunes in boiled water to effectively soften up the skin, allowing for easier blending.

2. Wash and steam the beets for 30 minutes until they are tender. After steaming, transfer the beets to a bowl, lightly spray them with water, and cover for 15 minutes to help loosen the skin. Once the time is up, gently peel off the skin, taking care to preserve as much of the beet as possible. While beets can also be baked in a Dutch oven, steaming is often preferable during hot summer days, as it reduces heat creation in the kitchen.

3. Place prunes and dates mixture into the blender and liquefy until smooth. Add 1/2 cup of apple cider vinegar and sea salt, creating a rich, sweet and tangy blend. The natural sweetness of both fruits eliminates the need for additional sugar, making it an ideal marinade for beets. Taste the marinade, adjust flavor if you wish.

4. Slice the beets on a vegetable grater, ensuring they are cut thinly to maximize their delicate texture and flavor. Once prepared, carefully pack the sliced beets into the sterilized jars. Sprinkle mustard seeds generously on the top of the beets, then add a bay leaf to enhance the overall flavor.

5. Next, pour enough marinade over the beets to ensure that they are completely covered, allowing all the ingredients to meld together harmoniously. Finally, cover the jar tightly to ensure that the flavors infuse properly.

6. Place the marinated beets in the fridge and allow them to marinate overnight (at least 8-12 hours).

7. Enjoy it as a delightful side salad all on its own, or incorporate it into a more elaborate dish for added flavour and texture. Its adaptability makes it a perfect addition for any meal, providing not only nutritional benefits but also a burst of colour and taste.

8. Once all the marinated beets have been thoroughly used, be sure to carefully save the remaining vinegar brine so you can use it to make a fresh new batch of delicious marinated beets.

Nutrition Facts for 1/2 cup💖

Calories 86| Fat 0.3 g \ Saturated Fat 0.1 g\ Cholesterol 0 mg\ Sodium 147 mg\ Total Carbohydrate 19.7g\ Dietary Fiber 4.6 g\ Total Sugars 13.7g\ Protein 2.6 g \ Vitamin D 0 mcg\ Calcium 30 mg\ Iron 1 mg\ Potassium 511 mg