1 pound beets
3/4 cup apple juice, unsweetened
1 teaspoon cardamom
1/2 teaspoon cloves
1 teaspoon brown rice vinegar (can substitute apple cider vinegar)
optional: 2 tablespoons finely chopped toasted pecans
parsley for garnish
Scrub the beets well. Peel and cut into 1/4 inch slices. Pour the apple juice into a medium pot. Add the beets, cover and cook until tender. Toss with vinegar (& pecans, if using). Heat thoroughly. Top with parsley and serve with love.

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