Contributed by Rachael, Ancesister @ Ancestreats.

The first area of the world to embrace beet roots as a dietary staple was Northeastern Europe. Beets would have nourished many of my ancestors because they grew well throughout winter.  Grandma usually had a jar of borscht (beet soup) in her refrigerator, and she would eat the soup hot or cold, with a dollop of sour cream.

As part of a lifestyle regimen for helping to reverse high cholesterol and nascent cardiac disease, someone in my house was prescribed an oil-free vegan diet by a cardiologist.  In posts down the road, you’ll see more plant-based recipes coming out of my kitchen; as they are going into medium and heavy rotation.

The same doctor urged that beets get incorporated into the daily food consumption, in any form:  cooked, raw , powder, or beet root crystals. Before the “go vegan” pronouncement was received, already I was making us beets in a pressure cooker.  I would slice them up while hot, toss them with freshly ground pepper and salt, a light amount of oil and vinegar dressing to marinate. Now, without use of oil, I have re-considered other flavors to partner with the sweetness of the beets. I arrived at this recipe below, which I served hot as part of a fancy meal.

I keep the finished recipe in the fridge in an easy-opening container. While the beets can be served off the hotplate as a side-dish for a main entrée, they are equally satisfying at room temperature, as well as chilled; for stuffing into sandwiches and mixing into salads.

 

INGREDIENTS

1.5-2 pounds whole beet roots (if yours came with greenery, save the tops for other chard-like recipes!)

1 cup citrus juice (fresh squeezed juice of tangerine, lime, lemon, or orange)

1 tsp organic citrus zest (from whatever was juiced)

1 tsp pure maple syrup

1 tsp salt

DIRECTIONS

Peel, quarter and slice the beets into 1-2 cm wide pieces. Mix with the other ingredients into a large pan and bring to a boil. Turn down the heat to simmer and cover with lid.  It can take anywhere from 15-30 minutes for the beets to become tender. Periodically check on the garnet colored mix with a gentle stir. Once the slices are tender, reduce the cooking liquid to a highly flavorful glaze.