Beets is a great roots vegetables, not only it is a good source of folate, iron, calcium, potassium, vitamin C and fiber, it is also packed with antioxidant and anti-inflammatory properties that can help reduce the risk of developing heart disease. If you haven’t tried beets before, maybe now is the time to venture out your comfort zone.
I liked beets but usually after a few bites I can’t help but noticed the earthy taste (other people describe it as dirt taste) becoming more intense in my mouth. One of my colleague had brought in her pickled beets for us to try and I enjoyed it much better cold and when pairing it with salad, it’s a delightful dish!
She said that most of the recipes online that she found has too much sugar or too much spices so she altered some and added different spice to it and it has since becoming her signature dish. She is kind enough to share her recipes with me and has allowed me to post it here as well. Thank you Susan W.
My daughter doesn’t like this at first but after about the fourth introduction, she started enjoying it and has been asking for it as a snack, *weird* I know, but nonetheless I’m grateful that she’s an adventurous eater after all.
1 large beet or 2 medium beets = yield about 2 cups when sliced
1/4 cup water
1/3 cup apple cider vinegar (can use regular vinegar)
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground clove (or 1 clove)
- Bring a pot of water to boil, put in the whole beets in and cook till tender. About 45 minutes.
- Let the beets cool down, peel the skin off, cut the beets in half and slice it.
- In a separate pot, add in 1/4 cup water, vinegar, sugar, cinnamon, salt and clove. Mix well and bring to a boil.
- Add the sliced beets into the spiced vinegar mixture, stir to evenly coat beets with the spices, cover for 6-8 minutes.
- Remove from heat and let it cool down and serve.