We here in the Stew snack on these almost every night and never get tired of them. This is a true primitive with only two ingredients – Beets and Salt. The sweetness of the beets against the salt is awesome – even the kids will like them. Try these as a substitute for potato chips, it’s a whole lot healthier.
This recipe calls for pink salt but honestly it’s just for fun – plus it looks pretty. If you don’t have Himalayan pink salt just use whatever salt you have on hand.
By the way… ALL SALT COMES FROM THE OCEAN. Sea salt, salt mines, salt lakes, mountain salt, salt whatever, are all deposits from ocean water. Table salt = Sea Salt.
I am skeptical of the claims that sea salt or pink salt is healthier for you than good old fashioned Diamond Crystal iodized table salt. But I cannot argue against the aesthetic appeal of the quartz-like Himalayan pink salt, the charcoal black salt from Hawaii or the sea-weedy hint in the Mediterranean grey salt. They’re all good.
But these little briny beauties are more alike than they are different. They all contain sodium (sodium chloride to be exact).
Sodium very often gets a bad rap in medical and nutritional literature, especially its affects on blood pressure. Too much salt is not good. But then again, too much of anything is usually not good.
With that said let’s also pay our respects to sodium, for without it I would be incapable of writing this blog post and you would be incapable of reading it. Sodium allows us to think.
What is it that makes the neurons in our brains fire? Yup, sodium.
Sodium ions and potassium ions do a kind of barn dance in our brains. It is the dance of the ions that allows our thoughts to zip around the skull like they do. The next time you have a great idea, thank a sodium ion.
Need This
2 – 15 ounce cans of cut beets* (store brand is fine)
Salt (preferably course ground)
Do This
Drain the water off the two cans of beets.
Dump the beets into a large bowl.
Sprinkle generously with salt.
Mix well then refrigerate for about 1/2 hour prior to serving.
Serve cold – with lots of napkins.
Serves 4: My cost approx. $ 1.30 total – about 33 cents per serving.
*We found the cut beets to be the best variety for this recipe. Sliced beets are a bit musciad and
the whole baby beets get consumed too quickly. GMN