Beets are quite low in calories, 45/100g. The nutritional benefits come from fiber, vitamins, minerals, and unique plant derived anti-oxidants. This root is also rich source of photochemical compound, Glycine betaine, which lowers homocysteine levels in the blood (high levels of homocystiene in the blood can lead to coronary heart disease). Beets also contain significant amounts of vitamin-C , vit.B-3, vit.B-5,vit.B-6, carotenoids, and minerals such as iron, manganese, and magnesium. Potassium is also present which lowers heart rate and regulates metabolism inside the cells by countering detrimental effects of sodium.
My husband thought he hated beets until he tried my pickled beets. Now he is hooked. In England, where I was born, beets are a staple on the supper table. They can be served with many dishes as a tasty side. Always with salad or cheese, vegetable curry or as a side with your Turkey Burgers. I have a jar on hand in my fridge year round.
If you are famished and you need something in a hurry, zap your taste buds and put a beet slice on top of a rice cracker. These little flavor explosions are a low calorie, healthy, nutritious snack.
3 Large organic beets
1 Slice Onion
1/2 cup Red Wine Vinegar
1 tsp Pickling Spice
1 Bay Leaf
1 tsp Stevia
Freshly Ground Salt
4 Whole Black Pepper Corns – Per Jar
2 Cups Filtered Water
Wash the beets and cut the leaves and the long tail off. Do not peel.
Place into a pan of boiling water and cook until tender- about 45 mins.
Run under the cold water and rub the beets with your fingers to get the peel off. Cut the top and tail off.
Put warm beets into iced water until they are cold. This keeps the color.
When cold, slice or dice and put into a jar with an onion slice. Cover the beets with water, vinegar, spices, bay leaf and seasoning. You can add more or less vinegar depending on your taste.
