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PICKLED BEETS

Ingredients

  • 1 lb beets
  • 2 tbs raw apple cider vinegar
  • 2 tbs olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1″ minced ginger

Instructions

  1. Wash and boil the beets in a pot of water for about 20 minutes or until tender. Drain and save the juice.
  2. When they cool, remove the skin off the beets and slice them thinly about 1/4″ thick.
  3. Put in a bowl and toss with the vinegar, oil, salt and pepper.
  4. This recipe works as is for vata dosha, for pitta dosha add some cellery, for kapha add some pickled jalapeno. 
  5. Jar it and cover with excess beet juice until submerged. Refrigerate. Best a few days later. 
  6.  
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