Beets are filled with phytonutrients called betalains that support liver detoxification. They contain fibre and vitamins and minerals like folate, manganese, copper, potassium, magnesium, vitamin C, vitamin B6 and iron- all important for heart health, bone health, brain health, energy production etc.
Beet kvass is a probiotic drink, similar to kombucha or coconut water kefir- a perfect blood tonic and an excellent liver cleanser. Probiotics are important for our gut health, to increase the quantity of good bacteria. Beet kvass is made similarly to making sauerkraut, pickles, where you ferment beets in slightly salted brine for a few days. The taste is similar to fermented vegetables- lightly sour, a little bit sweet and salty.
Easy beet kvass recipe
Makes approx 500ml
2 cups of cubed beets
2 tbsp of juice from your sauerkraut or other fermented vegetable. You can also add 2 tbsp of apple cider vinegar (make sure you use the one with 'mother' in it)
1/2 tbsp of sea salt or Himalayan salt
2 cups of filtered water
I like to add boosters like grated fresh ginger and fresh turmeric when making the beet kvass.
Wash the beets and place them in a 1l (1 quart) glass jar.
Add the fermented vegetable juice or apple cider vinegar, together with the salt. If you like ginger and turmeric, add these grated in in there as well (a thumb size grated or so).
Cover with a cheesecloth or with a coffee paper filter an an elastic band. Leave on the counter or in a warm place at room temperature for 2 days.
Consume 1/4 cup or so daily as a blood tonic and to support your liver health. Stores in the fridge for 6-8 weeks.
You can also mix some raisins or strawberries in there, or add some mint leaves for additional flavour.
Don't discard the beets, you can use them as a nice garnish together with steamed greens to add some tangy flavour.