beets

Beet, Jalapeno + Ginger Sauerkraut

~ beckijuice ~ Leave a comment

I’m a big fan of the Farmhouse Culture Ginger Beet Sauerkraut, and like most store-bought things, I tell myself that “I could SO make this at home” every time I buy it.  So, I did.  I added a little bit of my own flair with garlic and jalapeños, and after a couple weeks on the counter, I’m pretty darn pleased with the result.  I love cultured veggies with just about everything–pop this on top of salads, serve as a side dish or condiment!  The bright purple color from the beets and red cabbage is totally gorgeous, to boot!

Cultured veggies are packed with probiotics to promote a healthy gut, aiding in digestion and immune function! The ginger, garlic and jalapeños add a powerful immune boost as well and aid in circulation.  Lacto-fermentation is an easy way to make your own probiotic superfoods and store foods for an extended period of time!

IMG_6136

1  large head red cabbage, shredded (Reserve 2-3 of the outer leaves)
3 medium beets, peeled and shredded
4 cloves garlic, minced
4 jalapeño peppers, seeded and finely diced
2-3 inches ginger, peeled and finely minced
1 tablespoon unrefined sea salt

Toss together the cabbage, beets, garlic, jalapeños, ginger and sea salt in a large mixing bowl.  Knead the mixture together until juices begin to release, about 5-7 minutes.  You may want to wear gloves for this step! Allow to rest for a few minutes, then knead for another 5-7 minutes.

IMG_6144

Pack the mixture into a liter sized mason jar.  You want the brine (salty liquid) to completely cover all of the vegetables.  Use the reserved cabbage leaves to completely cover the vegetables, taking up any additional space in the jar.  Pack them down tightly and secure with a stone or weight if needed.  Close the lid of the mason jar and leave at room temperature for about 2 weeks.  Taste for sourness, and leave out on the counter until desired taste is achieved, up to another week.  Store in the fridge for up to a year.

Beet + White Bean Spread

~ beckijuice ~ 1 Comment

IMG_6014
I absolutely love the vibrant color of this dip. It makes for a fun, Valentine’s Day themed appetizer and is super simple. Plus, it brings beets to the table in a new way and rounds out their earthy flavor, making them more approachable to beet-lovers and beet-skeptics alike.  You choose the amount of beet that works for you, so if you are still on the skeptic side, start with one and add from there.  
Beets are such a rich source of antioxidants and also contain compounds that help with blood flow and circulation, making them heart healthy and a very sexy food at the same time, perfect for your Valentine’s Day meal!

Serves 4-6

1-2 medium beets, cooked and peeled
2 cups cannellini beans, rinsed and drained
3 Tablespoons tahini
1 clove garlic, peeled
juice of 1/2 a lemon
1/2 teaspoon sea salt
2-3 sprigs fresh thyme, leaves removed and chopped
2-4 T olive oil

First, roast the beets wrapped in foil at 375 for 30 minutes or until soft.  Allow to cool, then peel with a vegetable peeler or paring knife and chop into quarters.

Place the beets in your food processor or blender along with the beans, tahini, garlic, lemon juice, sea salt and chopped thyme leaves.  Blend until smooth and incorporated, then slowly stream in the olive oil and continue to blend until a silky texture is reached.  Adjust seasonings as needed and serve with vegetable dippers or these Brown Rice + Herb Crackers.