When blessed with a harvest of beets (as we were last weekend), you can’t help but say to yourself, “Now what am I going to do with all of these?”
And of course *some* little people may be thinking, “Oh, NO, it’s time for beets again.”
With a household of reluctant beet-eaters, how do I obtain familial happiness in beet season? I prepare them multiple ways!
This makes full use of the harvest, and provides lots of beet nutrition to boot. Beets are shown to have antioxidant and anti-inflammatory properties, plus they’re beneficial for detoxification (source).
In this round-up of nutritious beet recipes, I will begin with a brand-new recipe for fermented beets, and then share other ideas for eating up those nutritious beets. Be sure to share your favorite ways to use beets in the comments!
Fermented Beets (Shredded)
Fermented Beets (Shredded)
Yields 1 quart.
- 6 cups raw beets shredded, peel beets beforehand
- 3/4 to 1 tablespoon sea salt
Combine beets and salt in a mixing bowl.
Let sit 5 minutes for the mixture to get watery.
Pack in a clean quart-size jar, leaving 1 inch of head space for release of juices and gases.
Cover tightly with lid or airlock.
Let ferment at room temperature for 2 days.
Burp jar as needed.
Keeps several weeks to months in cold storage. Serve with salad or alongside eggs.
Or, I love to drizzle with plain yogurt, then sprinkle with sea salt and dried mint.
Combine peeled and sliced raw beets with other root vegetables (such as turnips, as shown). Then cover with brine and let ferment into crunchy beet pickles. They’re delicious! Here’s the recipe.
Nourishing Traditions calls beet kvass, a traditional fermented beverage, an “excellent blood tonic” that “promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments”.
Beet kvass tastes earthy and salty and rich. Here’s my recipe.
Also, combine with carrots for carrot-beet kvass!
What is kanji? A spicy Indian kvass made from beets (of course), plus carrot, hot pepper, and mustard.
Roasted Beet and Watermelon Salad from MyHumbleKitchen.com
Toss roasted beets with watermelon chunks, chopped beet greens, extra virgin olive oil, balsamic vinegar, sea salt, and pepper. Then top with feta cheese. Mmmm… tantalizing!
What About The Greens?
They’re edible, nutritious and delicious! Lightly steam them and drain away the water to reduce oxalic acid (more info here). Toss with butter, sea salt, and pepper. Drizzle with lemon juice if desired.
What do you do with beets? Please share your favorite recipes or ideas in the comments!
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