7. Beetroot powder
One to two teaspoons of homemade beetroot powder can be added to water or any juice.
You will need:
One beetroot
How to make:
Rinse and peel the fresh beets and cut it into thin slices. You may also use a food processor to slice it quickly.
Allow the slices to dry in a food dehydrator or an oven on low heat, or sun-dry by covering with a net.
Once they are completely dry, blend them in a grinder or a food processor.
Store the powder in an airtight container to keep it fresh for an extended period.
8. Pickled beetroot
Pickled beets can be used as a snack, in salads or as a side dish with sandwiches or tortilla rolls.
You will need:
1lb beetroot (around six to seven small ones)
½ cup sugar
¼ cup white vinegar
½ tsp black peppercorns
¼ tsp salt
2 bay leaves
How to make:
Remove the root and one-inch green stem from the beetroots and scrub them clean, to remove any dirt.
Place them in a medium-sized saucepan and add water to boil them.
Cover with a lid, simmer and let it remain for 45min until they turn tender.
Remove the water and rinse using cold water. Allow to cool down.
Peel the skin and slice them thinly into a large bowl.
Make a vinaigrette by mixing vinegar, sugar, salt, peppercorns, and bay leaves in a separate saucepan.
Pour vinaigrette over the sliced beets. Cover and marinate at room temperature for half an hour.
Discard bay leaves and store in an airtight jar for later use.