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Beet Recipe

Beet Recipes

Cut off top and bottom of 1 fresh beet

Scrub the skin, cut into chunks

Place in covered casserole

Sprinkle with 2 Tbsp olive oil,

2 Tbsp balsamic vinegar,

4 Tbsp apple cider vinegar

Spike to taste. Mix and cover.

Bake at 400° for about 1 hour, until soft.

Marinate in covered container and refrigerate overnight.

Eat 2-4 large beets with both greens salad every day.

(Cooked beets last only 24 hours.)

Cleansing Tip:

It is wise to prepare your salad and beets the night before and have it in the fridge prepared for the next day. If you are on the shakes and herbs, also measure out each dosage in little bags to have it prepared for the next day of cleansing. Even if you are going to be at home or in the office, it is much easier to have it ready then to measure it out each time. In the morning, put everything in a portable cooler with ice so you will be prepared to stay on time and on task throughout your day!

Raw Marinated Beets

Not to substitute for Baked Beets – but these are good with your salad for variety!

Good for Raw Food-ists after the Cleanse!

2-3 raw beets, grated

1 juiced lemon

¼ (or less) cup honey

4 Tbsp Olive Oil

2 Tbsp apple cider vinegar

1 Tbsp balsamic vinegar

Spike or kelp to taste

¼ cp caraway or celery seeds (opt)

Combine and marinate 4-5 hours.

Refrigerate.