BEET RELISH & BEET JUICE
4 cups frozen beets
1/4 cup Apple Cider Vinegar
1/4 cup monk sugar (or your choice of health sugar substitutes)
1/2 teaspoon Hymalyan salt
1 teaspoon honey mustard
Add 1 cup water to the frozen beets and cook until tender. Puree the beets and liquid. Drain over a sieve with a plate & weight on top to take out as much liquid as possible.
Mix together 1 1/4 cup of the beet pulp with the Apple Cider Vinegar, monk sugar, salt and honey mustard. Put into a glass jar. Refrigerate and enjoy this relish with meats, casseroles or any meal. It will keep in the fridge for a few weeks.
This liquid is part of my breakfast drink. (It is a mixture of any juices I freeze from our yard. I thaw and use frozen chock cherry juice, nanking cherry and apple juice together with the beet juice) This juice needs no sweetener as it has enough of it’s own sweetener.