Beets 3 Ways: Pickled, Roasted & Fried

Pickled Golden Beets:

1. Trim the top stem & wash 2 lbs of fresh beets.
2. Place washed beets in a large pot of water and boil for 25 minutes, or until tender.
3. Remove the pot & run cold water over the beets.
4. When the beets are cool enough to touch, use your hands to slip the skin off the beets. Trim the remaining stems and root.
5. Cut cooked beets as desired.
6. To make pickled beets: Combine 1/2 cup vinegar, 2 tbsp sweetener, 1 tbsp salt, and 1/2 cup water in a small sauce pan. Heat to dissolve sugar. Remove from heat and set aside.
7. In container(s) with a tight fitting lid, layer cut up beets.
8. Pour vinegar/sugar/salt/water over top. Add additional water if needed to fully submerge the beets in the liquid.
9. Cover with a tight fitting lid and place in the refrigerator for 5 days.

Roasted Beets:

1. Preheat oven to 400 degrees Fahrenheit.
2. Trim the top stem & wash 1 lb of fresh beets.
3. Place washed beets in a large pot of water and boil for 10 minutes.
4. Remove the pot & run cold water over the beets.
5. When the beets are cool enough to touch, use your hands to slip the skin off the beets. Trim the remaining stems and root.
6. Cut beets as desired & place on a cookie sheet.
7. Season with 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder, and 1 tsp olive oil.
8. Roast for 10 minutes.

Beet Chips:

1. Trim the top stem & wash 1 lb of fresh beets.
2. Place washed beets in a large pot of water and boil for 10 minutes.
3. Remove the pot & run cool water over the beets.
4. When the beets are cool enough to touch, use your hands to slip the skin off the beets. Trim the remaining stems and root.
5. Slice the beets thin with a mandolin.
6. Heat avocado or coconut oil in a skillet on medium heat.
7. Flash fry the beets for about 2 minutes. Remove & place on a paper towel. Sprinkle with 1/2 tsp salt & repeat with remaining beet slices.