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!