Happy National Detox Your Body from the Massive Amounts of Super Bowl Food You Consumed Day! Except I’m not detoxing. I’m currently stuffing my face with leftovers. However, I just finished meal planning for the week (while eating said leftovers), and it’s looking pretty clean and healthy so it’s all good. Plus, I’ve got a really good detoxifying recipe to share with y’all today: Old Fashioned Pickled Beets.
Speaking of detoxing, did you know that apple cider vinegar is amazing at helping the body to detox? It helps balance blood sugar (necessary if you indulged in the sweets yesterday), can kill bacteria (crucial during this nasty sick season!), helps with weight loss by making you feel full, helps lower cholesterol, and can also help alleviate acid reflux. All you need is about 1-2 tablespoons per day to reap the benefits. While you can take a “shot” of ACV, it is recommended that you don’t do this as it can burn your esophagus. I usually mix 1 tablespoon with apple juice, cinnamon, and a little cayenne and drink it with breakfast. Check out Tone It Up for a few other yummy ACV drink recipes. You can also consume vinegar through other fermented foods (amazing for you health also!), salad dressings, and PICKLED BEETS.
Pickled beets have been a favorite of mine for as long as I can remember. My grandmother would make them all the time, and I LOVED them (I’ve always been an adventurous eater, haha). Every time I make them (or eat them), it makes me think of her. The recipe I am sharing today is an adaptation of my Momo’s (yup, that’s what we called her!) recipe. I love that I can share a tiny piece of her legacy with y’all. But before we get to the good stuff, I need to talk about beets real quick.
Beets. You either love ’em or hate ’em. It’s true that they kind of smell and taste like dirt, but I have found that they absorb flavors really well. So, if you do it right, you can take advantage of all the benefits beets have to offer without having to restrain your gag reflex. Beets are loaded with vitamins and minerals: fiber, vitamin C, magnesium, iron, copper, folate, and phosphorus to name a few. Beets also contain betaines which are amazing for your liver. Hello, detoxification!
So, I think it goes without saying pickled beets are a pretty darn good little snack. Are you ready for the recipe yet? Yeah, I thought so. (P.S: If you really don’t like vinegar (hubby, I’m looking at you;)), beets taste amazing roasted. Really though, what vegetable doesn’t? Toss ’em in a little bit of olive oil, salt, pepper, garlic, and any other spices and bake ’em up.
Would you believe this recipe is SUPER easy. Basically, bring all ingredients to a boil and then pour over beets in a glass container. Then, pop them in the refrigerator. And DONE.
Here ya go: Old Fashioned Pickled Beets!
I hope y’all enjoy these as much as I do. Let me know on Instagram or the comment section if you make them
- 1 (16 ounce) can beets
- 1/2 cup apple cider vinegar
- 2 tablespoons sugar *I use coconut sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
1. Drain and rinse beets.
2. Add all ingredients (except for beets) to a saucepan.
3. Bring mixture to a boil.
4. Remove from heat and pour over beets in a glass container.
5. Store beets in a lidded glass container in the refrigerator.
Some other recipes you may enjoy: