.JPG)
Harvesting our very own beetroot was joyous, and to be completely honest a little anticlimactic at first - we had been expecting the monster beets you see in the shiny isles of the IGA, but instead we pulled up small, grubby mini things. Much to our excitement their taste made up for their small stature. We used the leaves, which we learnt have a higher nutritional value than the actual beetroot, in salads, juiced some of the beetroots and used the remainder for beet kvass.
Beet kvass is a traditional Russian and Ukrainian probiotic drink that has been used as a nourishing tonic for a fair old while. It is loaded with vitamins, minerals, antioxidants and is known for it's liver cleansing properties. It also contains betaine hydrochloride which aids in the production of stomach acids, which inturn helps reduce heartburn. It is most certainly an acquired taste (think straight beetroot juice combined with sauerkraut) but mixed in with fresh juices or salad dressings adds an earthy tang. We used a mixture of recipes including one here and from Sally Fallon's Nourishing Traditions.
3 medium organic beets
2 teaspoons sea salt (use 4 teaspoons if you’re omitting the whey)
Filtered water
1/4 cup whey* (optional)
1/4 of a cabbage
Directions:
Wash your beets and cut them into small chunks. chop your cabbage into think slices. Place your beets, water, cabbage and whey in a sealable 2ltr glass jar. Add the salt and stir well, then cover and leave at room temperature for 2 days (if you’re using whey) or 1-2 weeks (if you’re omitting the whey). Give the mixture a good stir every day or two. When you're happy with the taste, strain out the cabbage and beets and you're good to go!
