Autumn is the time to slow down and fill jars with nourishing colours and flavours of the season. Beetroots are at their best now – sweet, earthy and full of goodness. They help to support healthy blood pressure and are packed with essential nutrients such as iron, Vit C and antioxidants. Preserved in apple juice, they keep their natural sweetness, beautiful deep colour and all those nutrients locked in. Simple and wholesome food to nourish through the colder months.
RECIPE | BEETROOT IN APPLE JUICE
INGREDIENTS:
3 kg beetroot
1 litre apple juice
2 tbsp salt
3 tbsp apple cider vinegar
INSTRUCTIONS:
PREPARE THE BEETS. Boil beetroots until tender. Once cooled, peel and grate.
MAKE THE MARINADE. Add grated beetroot to a pot, pour in apple juice, salt, and apple cider vinegar. Bring to a boil and simmer for about 10 minutes.
PACK & SEAL. Spoon the hot mixture into sterilised jars, ensuring the beets are completely submerged in liquid. Immediately seal with sterilised lids.
OPTIONAL STEP – WATER BATH. For maximum safety and long-term storage, process the sealed jars in a boiling water bath for 20–25 minutes (for 500 ml jars).
STORAGE. Allow to cool fully, then store in a cool, dark place. Properly sealed jars will keep for up to 9–12 months.
HOW TO USE IT?
I mostly use it as a base for beetroot soup (Borscht) but it can also be used for:
- Beetroot salad. Mix with feta, walnuts and rocket, drizzle with olive oil and balsamic vinegar.
- Side dish for roast dinners. Warm the beets gently and serve alongside roast dinner.
- Beetroot hummus. Add to hummus blend
- Sandwiches. Spread cream cheese on sourdough ad top with beets or use for wrap filling
- Stews. Stir in stews to add depth and natural sweetness.
- Smoothies. Add to your smoothies.
- Baking. Add to brownies or cake batter.
Happy Preserving!
Love,
Egle
