Having things prepped and ready to just grab out of the fridge, freezer, or pantry is so essential when you eat a clean, preservative free diet. One of the best ways to naturally preserve food, especially all the fresh summer produce, is by pickling them. This simple recipe can be tossed together into a jar and set in the fridge to use whenever you need a kick of tart pink goodness!
Beets are not only full of a beautiful magenta color, but also nutrients that may help detoxify the body, reduce inflammation, and are full of phytonutrients that have shown to help fight against the formation of cancer cells. Don’t just eat the pretty pink roots though. You should also enjoy the leafy greens of the beet, which are full of vitamins and nutrients that boost immune system.
You can actually grow beet greens after you’re done eating the root. Just cut off the top and set it in a glass with a little water. After a few days you’ll start seeing greens! (Be sure to put fresh water in every couple days). When they’re big enough to use in a salad, just cut them off and wait until they grow back again. You can also plant the top in a pot and you’ll not only have greens, but another beet root soon as well. Beets grow best in cool temperatures so it’s perfect to sit on the window sill in your kitchen.
I like to add a hefty scoop of these Mint Cucumber Beets to a Greek-inspired wrap full of roasted chickpeas (seasoned with cayenne, garlic powder, and salt) lettuce, and maybe some feta cheese. Such a filling and simple way to have a yummy and healthy lunch and works great for a meatless Monday meal!
Prepare the veggies and herbs. Tuck them all in a wide mouth quart jar. In a bowl combine the oil, honey, vinegar, mustard, salt, and pepper. Whisk together and then pour over the cucumber, beets, and onion mixture. Put a lid on and gently shake to coat everything. Set in the fridge for at least 20 minutes before using. Store in the fridge for up to 2 weeks.