Most people turn up their nose to this beautiful tuber. Beets are loaded with lots of nutrients.Red beets have been proven to be a source rich in essential vitamins like vitamin C. Vitamin C is widely known as a potent combatant against the common cold. Another nutrient that red beets are rich in that it has a source of is betaine. Betaine is vital to good cardiovascular health. Betaine’s purpose is to lessen your body’s concentration of homocysteine, a substance which is hurtful to your blood vessels and there is scientific data to indicate that betaine is also beneficial for the purpose of shielding you against liver disease by a way of acting to lessen fatty deposits in your liver , especially those that have been brought about through diabetes. The juice from red beets, beet root juice, has been actually shown to reduce high blood pressure.

The beets are so easy to prepare after they reach the size of a small apple. After cleaning them with water, the colorful tops are removed. The roots of red beets are boiled until tender and then eaten as a cooked vegetable or eaten cold as part of a salad.

I love to eat the beets after cooked and peeled with a little salt. They hardly have any calories to them and are a nice side dish if you are looking to lose weight. My daughters love my pickled beets and they can polish off a jar before they are taken to the table. Here is my recipe for pickled beets.

Pickled Beets Recipe

INGREDIENTS

1 bunch (8 to 10) beets

1 cup white vinegar

1 cup sugar

1 cup beet juice

METHOD

1 Remove greens from beets and clean them as you use the juice for the brine. Steam or boil around 45 minutes or until done. A fork easily inserted into the beet will tell you if the beets are done or not.

2 Drain the beets, rinsing them in cold water. Use your fingers to slip the peels off of the beets. The peels should come off easily. Discard the peels. Slice the beets into pint jars.

3 Make the brine by combining the vinegar, sugar, and beet juice and bring it to a boil. Pour the hot brine over the jars of beets and seal with canning lids.

Store them in a cool, dry place and pray that they make it until the holidays,

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