1 bunch of beets, washed, greens removed (reserve these for another recipe)
1/4 cup apple cider vinegar
1 Tbsp Maple Syrup
1 Tbsp Olive Oil
1/2 tsp dry mustard
1/2 tsp dry dill
Salt and Pepper to taste
Place beets in medium sauce pan and cover with cold water. Heat over high heat until boiling, then reduce to medium and continue to boil until tender, about 30 minutes. Meanwhile, in a small bowl, whisk together vinegar, syrup, oil, mustard and dill. Add salt and pepper to taste. Once beets are tender, drain and rinse with cold water. Use your hands to remove the peel, they should slide off easily, a spoon will help to remove peel as well. Once peeled, slice and add to the vinegar mixture. Stir to combine and set aside, for 30-60 minutes. For best results, refrigerate over night and serve chilled.
Beets are wonderfully grounding, good for digestion, heart and brain health, and have anti-inflammatory properties. Enjoy pickled beets on a salad, with braised greens or on their own for a tangy zip.
I am an animal loving-Vegan runner, I practice and teach Kundalini Yoga and I love to cook and eat flavorful plant-based food.