Beets! 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 these?” And of course *some* little people may be thinking, “Oh, NO, it’s time for beets again.”
Facing reluctant beet-eaters, your best approach for familial happiness is to prepare beets in multiple ways. You’ll make full use of the harvest and get lots of beet nutrition in your diet. 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’m going to begin with a brand-new recipe for fermented shredded 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 Shredded Beets
- 6 cups shredded raw beets (peel beets beforehand)
- 3/4 to 1 tablespoon sea salt
Yields 1 quart. 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 two days. Burp jar as needed. Chill. Keeps several weeks to months in cold storage. Serve with salad or alongside eggs.
We love oven-roasted beets! They’re sweet and tender. Delicious tossed with extra virgin olive oil, sea salt, and pepper. Or drizzled with ranch dressing. Or, I love to drizzle with plain yogurt, then sprinkle with sea salt and dried mint.
You can combine peeled and sliced raw beets with other root vegetables (such as turnips, as shown), cover with brine and let ferment into crunchy beet pickles. They’re delicious! Here’s the recipe.
Nourishing Traditions reports that beet kvass, a traditional fermented beverage, is an “excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments.” It tastes earthy and salty and rich. Sometimes it takes awhile to grow on you, but once it does, it’s hard not to have it around for a daily dose.
Here’s my recipe for beet kvass. Combine with carrots for carrot-beet kvass!
Kanji is a spicy Indian kvass made from beets (of course), plus carrot, hot pepper, and mustard. Wow, it’s good.
Roasted Beet and Watermelon Salad from MyHumbleKitchen.com
Last week, Diana from My Humble Kitchen shared a beautiful Roasted Beet and Watermelon Salad. Roasted beets are tossed with watermelon chunks, chopped beet greens, extra virgin olive oil, balsamic vinegar, sea salt, and pepper, and then topped with feta cheese. Mmmm… could a salad be any more tantalizing?
What About the Greens?
They’re edible, nutritious and delicious! Lightly steam them and drain away the water; this reduces oxalic acid (more info here). Toss with butter, sea salt, and pepper. Drizzle with lemon juice if desired.