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Homemade Sliced Beetroot

July 15, 2017

We love hamburger nights at home and when I was transitioning my family to CleanEating I had to find ways to incorporate our family favourites into my weekly meal planning. If you ask me a Hamburger just isn’t a hamburger without Beetroot, so I quickly developed this way of cooking and storing it just like the convenient tinned, sugar and preservative ridden version I would regularly buy from the shop. 

 

I now also use Beetroot in my salads and wraps, rice paper and nori rolls and as a hot side vegetable at dinner time along side mashed veggies and Kraut - just like my Nan (Mavis) and my dear Pop (Col) used to grow, cook and eat. 

 

Place 1 kilo of whole peeled Beetroot in a pot and cover with water.

Add to this;

1 cup of apple cider vinegar

1 tablespoon of maple syrup

 

Simmer and cook until a knife cuts freely through the beetroot. Cool within the remaining liquid and slice and store in fridge (liquid included. 

 

This will last for at least a week and a half. I couldn’t tell you anything more specific than that as it is gobbled up quite quickly in our house! 

 

 

 

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