Natural Life Choices®, Inc

Health & Wellness Coach 

Fermented Red Beet Juice

• 1kg (35oz or 6-7 medium size beets) red beets
• 1l (4 cups) water (chlorine-free)
• 5-6 gloves of garlic
• 1 bay leaf
• 1 tbsp salt

Directions:

Scrub the beets and peel. Cut off the top and tail, then chop or slice them in the size you prefer. Then place them in the clean glass jar and cover with salted water. When you are placing chopped beets, add the garlic and other ingredients. Cover the jar with a cheese cloth or clean cotton kitchen cloth. Leave the jar at room temperature for 5-6 days. It is good to check every day because it can be ready earlier or later depending on the storage temperature. When it is ready, separate the juice from the beets. Juice should be stored in the refrigerator and consumed over the month. You can use the beets for a salad.

When ready to serve, dilute 1:1 with vegetable stock and warm up. It can’t be allowed to boil because it changes the color.

Red Beet Soup

• 1 small or medium carrot
• 1 parsley root
• 1 small onion
• 1 small celery root (or if it is a big one just a quarter or half depending on the size, you do not want to add too much)
• 1 small leek
• 6-7 small red beets
• Spices: bay leaf, salt, and black pepper, 2-4 whole Allspices, 1 tbsp of white vinegar or lemon juice
• water

Directions:

Wash and peel a vegetable. Place all the vegetables in the pot and cover with the water and add the bay leaf, whole allspices, and salt. Bring everything to boil, reduce heat, simmer, and cover for 2 hours. After that time, remove all the vegetables from the pot and add the vinegar or lemon juice and black pepper and more salt to taste.

Red Beet Carpaccio

• 2 or more red beets
• Red onion or shallots
• Fresh mix of herbs
• 1 lemon
• Salt and pepper
• Olive oil

Directions:

Peel and chop or slice onion. Remove stems from the herbs and mix with the olive oil, lemon juice and zest, and salt and pepper.

Clean and peel the red beets and slice. Then add them to a mix of herbs and onion and mix well. After plating them, drizzle with olive oil and fresh ground pepper.

If you have don’t like raw red beets, you can cook them or bake before you peel them and mix with the herb and onion.

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