In my fridge you can always find a vibrant jar of pickled beets. During the first week of MUC23 I decided to whip up a few refrigerator staples to have on hand for when I need a healthy snack at hand. Pickled beets and date syrup are a few of those staples. On MUC23, it’s important to try an eliminate all refined sugars, limiting yourself to just dates as a sweeter, and used in moderation. Having date syrup in your refrigerator helps when you are in an pinch and need a little something to sweeten your cakes, almond flour pancakes, pickled beats, marinades etc.
Beets always remind me of my mom’s Norwegian meatball dinners at home- she serves her meatballs with a root veggie mash or classic mashed potatoes, Norwegian gravy with a little gjetost, and those amazing pickled beets on the side. I use my pickled beets as side as well, typically with meatballs, bavarian sausages, fish, chicken or on top of an open faced sandwich with cucumbers and goat cheese. Or, just grab a few as a snack 😉
This is a two part recipe. Date syrup first, then the beets.
1-2 cups hot water
**You can keep it neutral or flavor is with a pinch of ground vanilla bean, cinnamon or cardamom**
Optional thickeners: tablespoon of chia seed or tablespoon of arrow root flour. Thickeners can be used if you prefer a thicker syrup for pouring on something like pancakes. I didn’t use any thickeners in mine and found that the dates made it just thick enough.
Place the pitted medjool dates in a bowl, and add just enough hot water to cover the dates (about 2 cups)
Let sit for 5-10 minutes to soften the dates.
Add the dates and water to a blender to blend until smooth, about 1 min on high speed.
Test thickness, and if you want to thicken more you can add a few more dates, a table spoon of chia seed, or arrow root flour.
Serve now or store in a jar in the refrigerator and use as a sweetener for your coffee, marinades, baked goods, or pancakes.
6 boiled beet roots (I use a bag of raw beets from Trader Joes)
1/ 2 cup apple cider vinegar
1 cup water
3 tbsp date syrup
1tsp sea salt
1-2 canning jars (ideally, clean out and reuse old sauce or jam jars)
Put the beets in a pot and pour in enough water to completely submerge beets.
Cover the pot with a lid and bring the beets to a boil, then reduce the heat to a simmer until beets are cooked. This will take about 15 minutes, but depends on the size of the beets. You can check if beets are cooked by poking with a knife or fork and checking for tenderness.
Once cooked, drain the water from the pot and let the beets cool and set aside.
While the beets are cooling, combine water, vinegar, date syrup, and salt in pot and bring to a boil.
Once the pot is boiling turn off the heat and set brine aside.
Peel the cooled beets and slice into about 1/4 inch slices, place beet slices in caning jars.
Pour the hot brine over the beets in the jar, place lid on top (but don’t close fully until cooled for an hour) and leave on the counter for 12 hours or overnight before storing in your refrigerator.