SPICED PICKLED BEETS

Spiced Pickled Beets ( 2012)

(Beets are a unique source of phytonutrients called betalains, providing anti-inflammatory  and detoxification support.Other foods containing this: chard, spinach, and quinoa.)

2 nice sized bunches of beets (guesstimated)

Pickling Mixture:
½ cup red wine vinegar or balsamic
½ cup water
2 tbsp sugar
Grind or two of pepper
Pinch or two of kosher salt
Pinch of garlic
½ tsp of cinnamon
Sprinkling of parsley
¼ cup olive oil
Pinch of nutmeg

Cut ends and top beets, leaving about 2 inches of stalk.  After washing, simmer  about 20- 40 minutes till tender. Test with fork. Do not eat at this point ( though they are wonderful, just like this). Drain. Put beets aside to cool. When cool enough to handle, skim off the skin, and top the remains of the stalks. In same pot that has been drained, put all of the pickling mixture. Boil this this about 5 minutes. Put skimmed beets into a container, pour over the hot pickling mixture. Keep covered in fridge……enjoy. Nibble at those betalains, every chance you get!