• 02 7911 3232
  • This email address is being protected from spambots. You need JavaScript enabled to view it.

Pickled beets

I've gone beet mad as part of a little self experiment I'm doing. But more about that later. This is a side dish that's easy to make and can be prepared as far ahead of time as you need.

In about 3 weeks I'm racing again. I had so much fun last time, completely stressed myself out for no reason, but had a ball. So I'm back at it again with a big cross country mountain bike race this time. Although I'm only brave enough to do the 33km version this time around. Now I do not consider myself much of an athlete, so much so I'd even feel wierd calling myself an amateur athlete. I'm also a "food first" advocate. So whilst I believe certain supplements can have their place if used correctly, its often better (and cheaper!) to just eat food. Putting the two together, at my level I don't think I need to start drinking beetroot supplements for months to improve my endurance performance. There's an absolute tonne of information around at the moment explaining this in more detail, but for now, because this is supposed to be a recipe, I'm going to leave that for another day. Instead I'm committing to eating beetroot every day until my race. I'm curious to see if and how much it improves my mountain biking. Worst case I've just eaten a bunch of super healthy food, best case I've done that and given myself a little bit of an edge.

So without further adieu, here's my latest beetroot recipe. Your biggest problem here will be fighting off the rest of the family so you can actually get some for yourself.

Ingredients

  • 3 large beetroots
  • 1/4 cup balsamic vinegar
  • 2 tbsp olive oil
  • salt and pepper, to taste

Directions

Now, because of my crazy beetroot thing I have about a dozen roasted beetroot hanging out in my fridge, ready to be eaten. You have two choices - roast your beetroot by giving them a good wash, wrapping them in foil, and roasting them in an oven at 180C for about 1-1.5 hours. When they cool enough to touch, half unwrap them and use the foil to gently peel away the skin. If you use the foil you significantly decrease the amount of beetroot you get on your chopping board and hands. Option two is to buy the pre cooked, vacuum sealed baby beets from the supermarket in the fresh food section. Two packets of those will work just as well if you don't have time.

Chop your beets into 2cm cubes. Mine were a bit bigger because I like them that way. Add all of the other ingredients. Gently toss and refrigerate for 10 minutes.

That's it. Eat it with a fork, eat it with your favourite protein, use the fork to poke cheeky fingers trying to steal your beets...


© 2021 Nourish-Meant. All Rights Reserved | Privacy | Terms of Use