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Background info: Equally an unloved and prized root vegetable owing to its earthy smell and taste, beets were originally domesticated by the ancient Romans for their leaves, which were used for treating wounds. Today, beets are grown primarily for culinary purposes (particularly for producing beet sugar), and studies have shown their capacity for lowering blood pressure and increasing physical performance.
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My absolute favorite fermented vegetable! A sweet and sour condiment that’s a perfect accompaniment to a savory winter fare.
- 9 large or 12 medium-sized beets
- 1 tablespoon Celtic Sea Salt or Himalayan Salt
- ¼ cup whey
- filtered water
Roast beets with the skins on in a 350-degree oven until tender; it helps to pierce the beets with a fork first so they don’t explode and make a mess on your baking sheet!
Allow the beets to cool, and then carefully remove the skin so that you don’t lose too much of the beet. Cut in half and then slice to desired thickness. Place beets in a quart-sized mason jar and pack tightly.
Add salt, whey, and filtered water to cover the beets. Screw lid on tightly and place in a dark cupboard for three days. Store in the refrigerator after that.
After all the beets are consumed, serve the remaining ruby-red liquid in your best goblets and enjoy this delicious elixir.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for the past 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from PPNF.
Check out other Annie Dru recipes:
Published in the Price-Pottenger Journal of Health and Healing
Winter 2011 – 2012 | Volume 35, Number 4
Copyright © 2011 Price-Pottenger Nutrition Foundation, Inc.®
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