Pickled Beets

Pickled beets are perfect for promoting regular elimination. They are so easy to make and as a condiment adds a digestive bit of sweet, sour and salty to your meals in a jiffy with just a tablespoon or two. A bit of balsamic vinegar makes it even sweeter.


2-3 large or medium beets, remove tops
1 tbsp high-quality balsmaic vinegar
2 Tbsp Apple cider vinegar
1/2 tspn salt

Notes / Directions

In a large saucepan, bring enough water to a boil to cover the beets. Wash the beets and drop them into the water, untrimmed. Bring to a boil again on high heat. Cover, turn the heat down, and simmer until soft, 45-60 minutes. The time will depend on the size of your beets. Check the softness with a fork or knife tip after 45 minutes.

Remove from the heat. Let the beets cool by submerging them in a bowl of cold water in your kitchen sink. When cool enough to touch, pour them into a colander to drain the water. Trim off the tops and tails. Under cold running water, slide the skins off the beets one by one. Slice the cooked beets into 1/4 inch rounds, then make half moons or 1/2 inch sticks.

Toss the beet pieces in a 16-oz glass jar with the vinegars and salt, if using. Stir before serving.

Refrigerate in a glass jar for up to 1 week.

Recipe Credit: Kate O'Donnell 'Everyday Ayurveda Cooking for a Calm, Clear mind'