The Official Bright Line Eating Cookbook by Susan Peirce Thompson

Author:Susan Peirce Thompson
Language: eng
Format: epub
Publisher: Hay House
Published: 2019-08-29T16:00:00+00:00

Pickled Beets

Recipe by Ellen Eichen Weinman

Number of Servings: Multiple | Serving Size: 6 ounces | Trigger Level:

EACH SERVING PROVIDES

VEGETABLES FRUIT PROTEIN FAT GRAIN

6 ounces 0 ounces 0 serving 0 serving 0 serving

Ingredients

1 pound beets

½ cup apple cider vinegar

½ teaspoon mustard powder

Preparation

Remove the greens, trim the roots, and wash the beets thoroughly.

Steam the beets on the stove top for 22 to 25 minutes until tender.

Rinse the cooked beets under cold water and peel off the skin.

Mix the vinegar and mustard powder in a large bowl.

Slice or quarter the beets into bite-size pieces and add to the vinegar mixture. Let the beets cool, stirring every 30 minutes or so.

Refrigerate once cool. Wait at least 2 days before enjoying, stirring a couple of times to make sure all the pieces get coated.

Weigh 6 ounces for a women’s weight-loss lunch portion.

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