When one mentions the beets, the first association is the iron that it contains and a medicine for anemia.
Beetroot is one of the best natural remedies against anemia, because it contains a certain amount of cobalt that participates in the production of vitamin B12, which is otherwise found only in products of animal origin, while in vegetables it is mostly gone.
Namely, the lack of this vitamin, among other things, opens a door for pernicious anemia, because the said vitamin participates in the creation of erythrocytes in the blood.
Why are the beets so intensely red? The beet has an intense red color from an ingredient called anthocyanin (a naturally-colored substance), and for this reason it is thought that it has direct influence on the blood of a person, which is not far from the truth.
Scientifically proven truth is that the beetroot with its high content of iron causes red cell renewal and their increased activity.
Beetroot is hard for eating and raw it is mostly used as a juice. I honestly can't consume it raw so this is the best variant for me, preserved and boiled.

  • 5 kg of beetroot
Acid mixture:
  • 2.5 l water
  • 800 ml of alcoholic vinegar
  • 1,5 tbs salt
  • 3 tbs of sugar
  1. First wash and boil beets until a little soften for a maximum of half an hour after the water has started boiling. As soon as they are cooked, pour cold water and immediately peel the beetroots and cut off the excess roots.
  2. Cut in circles or in desired shape (I cut them in rectangles) 2-3 mm thick. Place the cut beets in the jars.
  3. Prepare the acid mixture. The ratio is 3: 1, which for about 5 kilograms of beetroots it's about 2.5 liters of water and 800 ml of vinegar. Add salt and sugar and bring to boil shortly.
  4.  Immediately fill the jars with the hot acid mixture. To prevent air bubbles, press with the reverse side of a spoon to the bottom of the jar to release the retained air. 
  5. Leave to cool completely and keep in cold place.