Beets

Before I was married and I worked in an office, we would sometimes get Greek salads for lunch. This was my first exposure to feta cheese and beets. When making salads variety is key. Instead of canned beets, lacto fermented beets from the classic cookbook for nutrient dense food, Nourishing Traditions is the way to go. I made these beets this morning, they will sit on the counter for three days. I am salivating right now thinking about eating these beets.

They are easy to make and only slightly messy. I had eleven beets, cut off the leaves and root ends, and scrub them with a brush and water. Puncture with a fork a few times, place on a jelly roll pan and bake 300-325 degrees for about three hours. Run under cold water and peel the beets, this is the messy part. It is easier if you do this when the beets are warm. Slice thinly 1/4", stuff them in a quart size mason jar press down. Pour a mixture of one cup filtered water, 1 tablespoon sea salt, 4 tablespoons whey. Pour over the beets, if needed add extra water to cover. Cover tightly and let them set on the counter for three days. Easy, worth the little mess. Enjoy!

Go to the farmers market or grocery store or even your garden and get some beets and try some soon.