Heart-healthy beetroots from organic, bio-diversity-certified BC Fraser Valley farms are pickled with apple cider vinegar, cinnamon bark and whole cloves. Eat them right out of the jar, or with your favourite salad or wrap.
They are a tasty, tangy accompaniment for meat pastries and pot-pies, and go equally well with vegan and dairy-free choices. We’ve got both red and yellow varieties for you.
Don’t throw away the brine, especially the red beet brine: drop a hard-boiled egg in the jar for 2-3 days to pickle it. And then enjoy the delicious taste and beautiful purple rim on the egg.