We got the beet, yeah!
I may be among the minority, but I LOVE pickled beets. They’re vinegar-y, yet still sweet, and taste awesome on a spinach salad. Who needs dressing with flavor like that??
I make my own “pickled” beets the easy way: just add red vinegar. First boil the beets (or buy cooked beets from the store). Then cut and place into a canning jar (or really any container you prefer). Add enough red vinegar to cover the beets. If you do this in the morning, the beets will taste picked by lunch. Store in fridge for up to a couple days.
So now that you have your sugar-free version of pickled beets, let’s put ’em in a salad! Here’s a preview, below.
- Fresh baby spinach
- Pickled Beets
- Mandarin Oranges – I got some packed in water with NO SUGAR ADDED
- White onion, sliced
- Pumpkin Seeds
- Raw Cashews