BEET RELISH FROM FROZEN BEETS

BEET RELISH

4 cups frozen beets

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. Save the juice to drink mixed with other fruit juices!

1 1/4 cup beet pulp

1/4 cup Apple Cider Vinegar

1/4 cup monk sugar (or your choice of healthy sugar substitutes)

1/2 teaspoon Hymalyan salt

1 teaspoon honey mustard

Mix together 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.

BREAKFAST JUICE

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.

Winnie