KRYS LOJEK, NUTRITIONIST
  • Home
    • Meet Krys Lojek
    • Testimonials
  • Work with me
  • Blog
  • Recipes

Pickled Beetroot

Picture
Photo by Krys Lojek
 Ingredients
3 large beetroots
Apple cider vinegar
Filtered water
​1 Tablespoon Rapadura Sugar
Method
Place raw, whole, unpeeled beetroot in a saucepan, cover with filtered water and simmer untill knife penetrates beetroot cleanly.  Rinse under cold water and peel beetroot.  Slice thinly.
Sterilise a glass jar and lid with boiling water, or use straight out of the dishwasher.
Place sliced beetroot in jar until full.  Pour apple cider vinegar into jar until beetroot are 3/4 covered.  Fill remaining with filtered water until beetroot are fully covered with water.  Add 1 tablespoon of rapadura sugar, and gently shake bottle with lid on.
Store in pantry, once opened keep refrigerated.
​
Book an appointment here
Picture
Disclaimer: All material is provided for your information.  It is not intended to replace consultation with a trusted health professional.  No action should be taken based solely on the contents of this article. Although I am a trained and registered nutritionist and love researching I do not have access to your personal medical history so all advice contained here is general, please contact your chosen health professional for more individual and specific advice.
Krys Lojek Nutrition 2020
All Rights Reserved.

Privacy Policy for Krys Lojek Nutrition

Email: kryslojeknutrition@gmail.com
  • Home
    • Meet Krys Lojek
    • Testimonials
  • Work with me
  • Blog
  • Recipes