Marinated Beets with Course-Ground Mustard
THIS DIVINELY-PERFECTED RECIPE PLAYS WELL IN SANDWICHES, MACRO BOWLS, OR AS A SCENE-STEALING SIDE DISH
Beets aren’t necessarily the vegetable people think of as “addicting” or “crowd-pleasers” but this recipe defies all odds. Our resident “food alchemist” and Sakara Wellness Coach, Sasha Pagni, graciously shared her beloved marinated beets method that converts all who are on the fence about this root vegetable. “The vinegar and mustard in this recipe let the beets’ true, deep flavor shine,” Sasha says. “They are requested favorites among my family and friends, and I love to make them especially in fall, where I’m personally seeking grounding vegetables to help root my body’s energy during this busy season.”
WHY WE LOVE THIS RECIPE
A member of the chenopod family (along with chard and quinoa), beets are an especially powerful plant as they contain phytonutrients called betalains. These compounds work with glutathione (the master antioxidant) to reduce oxidative stress in the body and increase phase II liver detoxification. Plus, their nutrient profile includes carotenoids classified as epoxyxanthophylls which serve to protect the nervous system and eyes—organ systems that require nutrition and care for long-term vitality.
“I eat them in macro bowls for a vinegary punch alongside rice and raw veggies, wrapped in pita with falafel, hummus, and grilled veggies, but they also make a scene-stealing side dish on any given holiday.” —Sasha
- 3 small organic beets
- 1 tablespoon stone ground mustard (we like Dark Horse Fermented Dijon or New Primal Coarse Mustard)
- 1 teaspoon coconut sugar
- 1 teaspoon flaky sea salt
- 1/2 teaspoon pepper
- 1/4 cup apple cider vinegar
- 2 tablespoon organic Extra Virgin olive oil (we like Brightland or Wonder Valley)
- Begin by using the boiling or steaming method. If you choose to steam, use an instant-pot or crockpot on the “steam” option for 20 minutes, or until they can be easily pierced. If boiling, fill up one pot with water, bringing it to a boil. Place scrubbed beets in boiling water, ensuring the water covers them, and allow to cook for 35-40 minutes.
- While beets are cooking, make marinade by placing all remaining ingredients into a bowl and whisking until well-combined.
- Test one beet by ensuring it can be pierced with a fork, then strain water allow them to cool.
- Once cool enough to handle, gently peel outside skin off of beets and place beets into the bowl of marinade and mix well so that they’re well coated.
- Cover beets and place in the fridge for at least two hours to let the marinade soak and release ample flavor.
SIMPLE, DIVINE, AND PLANT-RICH RECIPES :