DELICIOUS beetroot recipe with a subtle spice & vibrant colour for winter or summer 🙂

4 medium organic beets, sliced

2 cups water

1 teaspoon himalayan salt

1/2 cup rapadura sugar

1/4 cup balsamic vinegar

1 tablespoon organic goji berries

Pinch crushed chilli flakes

Bring to the boil & cook rapidly for 5 minutes before lowering heat, simmer until tender. Keep in a glass container/jar in the fridge.

Use on cold on sandwiches, or tasty with almost any meal (we even had it as a side dish with vege curry last night)… REALLY good served warm with organic goats cheese, rocket leaves & walnuts.

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