Beets- Pickled

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Beets- Fermentedbeets

Adding fermented foods to your diet is an easy and inexpensive way to add probiotics into your diet.   Although getting your flora in balance by eating a little fermented food with every meal is not only more delicious but  also  more economical and reliable.

Lacto-fermentation  foods are a living foods, full of enzymes and probiotics.

Sally Fallon is a huge proponent of lacto-fermentation in her book Nourishing Traditions  which is where this recipie comes from!  My mom got me this book 9 years ago for a gift and I love it! Loads of nutritional info! Enjoy!

  • Wash 12 Beets from the garden
  • Cut off leaves and stems but do not throw out! beets leaves
  • Saute these in a dish they are a super food!
  •  prick beets with a fork and bake at 300 degrees for 3 hours or till soft
  • peel and cut into 1/4 in pieces- do not use a machine it will release juice to quickly
  • Place beets in wide mouth Quart Mason jar and push down lightly with a wooden spoon
  • combine 4 tbs of whey strained from yogurt (if not available use an additional tbs of salt)
  • 1 tbs of sea salt
  • 1 cup of filtered water
  • mix and cover beets with 1 inch headspace
  • covery tightly and leave at room temp for 3 days before placing in fridge 

The naturally occurring nutrients in beets include natural sugars, sodium, copper, and vitamins B1, B2 and C. The beets’ leafy greens are just as healthy and contain iron, vitamin A, potassium, and calcium, fiber and antioxidants


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