Paleo Recipe - Chai Spice Infused Beets

Chai Spice Infused Beets- Perfect for Canning

Beets- you love em or hate em…. I for one Love them!!! LOVE THEM!!!

I love them enough that I cook them on a regular basis. I stain my kitchen and hands and leave the aftermath of what looks like a mass murder. I roast them, I sauteed them, I set my microwave on fire cooking them(no joke, unfortunately…), and now….. NOW, I can them!

I’ve always been intrigued by canning but never thought it was really something “normal” people do. Don’t get me wrong, I’ve never prided myself on being normal, that just wouldn’t be possible. I did, however, think that canning was some incredibly technical, difficult, scientific process. Over the last year, my friends Sarah and Cindy and my mom and sister all showed me otherwise.. Well, they didn’t actually show me, but they canned. My feeling is always if they can…. So can I. So, this fall I bought a big pot, a bunch of jars and got to work…

Paleo Diet Food - Beetroot

This beet recipe is by far one of my favorite Paleo diet things I have done so far. And…… if you don’t want to can and cook them like this anyway. It’s a perfect alternative to roasted beets for a make-ahead side…. The exotic blend of spices is a really great compliment to these root veggies.

I did mine in the pressure cooker. If however you are reading this and can’t figure out how to convert the recipe to your oven message me and I’ll post instructions…

Chai Spice Infused Beets

  • Wash and trim the tops off of 5 lbs of beets (This was 4 bunches at my local Whole Foods)
  • Place the beets in a pressure cooker and cook on high for 6 minutes
  • Remove the beets and peel them. The peels should easily slip off at this point
  • Quarter the beets and return them to a clean pressure cooker
  • Add the water, vinegar, and spice packets
  • Process on high pressure for 7 minutes

Can immediately if canning… I am new at canning so I am not going to post directions for such. Just Google it, do it at your own risk and hope that you don’t poison anyone with your goods. I for one won’t be giving any away this first year….

Of course, you might be looking to make your own chai, just to have that whole homemade feel with your canned chai infused beets. And though it may sound complicated, this healthy concoction that originated from India is easy to make. But before we make chai, it’s good to know a few important facts about this traditional Indian drink.

Chai is the Indian term for “tea” and is also widely known in India and in other countries as “Masala chai”. This traditional drink is a combination of different Indian spices and herbs. The most common ingredients of this drink are cardamom pods, ground cloves, cinnamon sticks, black tea leaves, black peppercorn and ground ginger. The drink is known to be aromatic and most people claim that chai can wake up the body better than coffee.

Paleo Diet - Spices

The ingredients and process of making chai is derived from Ayurvedic practices in India. Ayurvedic medicine is the traditional medicine of India and is still widely used and becoming more popular in western culture. It was in 1830’s that chai became more popular amongst the British colony. During this period, China holds the monopoly of tea and made the British East India Company worried. Knowing that India also produced tea and other spices and herbs, the company began cultivating the Assamese tea plants, a local Indian tea, in British India. This gradually decreased the amount of tea from China by 1900.

This move by the British company became the road of chai to be recognized by tea enthusiasts and producers. Today the world knows more about this drink but variations of it have been introduced and the most common being chai latte, which is chai but is made using a creamer and is a sweeter version. There way in which chai should be prepared but many western countries have begun to improvise with this in order to create a different version of the drink. Cold chai is even becoming popular in the United States.

Chai is also healthy for the body, far healthier than coffee as some experts suggest. Because of its spices and herbs, chai is rich in antioxidants. Antioxidants help the body get rid of toxins and free radicals. These toxins and free radicals are the biggest reason for cells in the body to deteriorate, making the immune system vulnerable and prevent the body from functioning well. Chai’s ingredients help prevent the deterioration of these cells and help the body become stronger. These antioxidants are believed to be effective against cardiovascular diseases, diabetes, cancer, Alzheimer’s and Parkinson’s disease.

Paleo Recipes - Chai Spice Infused Beets

Unlike coffee, chai is known to have less caffeine and still be an effective “upper”. The spices’ and herbs’ that flavor this drink are the reason behind this. And though it is known to be a “pick-me-upper”, chai is also known to calm the senses. These effects may depend on the herbs and spices added in chai. The tea used in chai is also known to be more organic than other drinks including coffee, which means there are less to no chemicals used in growing the tea leaves.

So without further ado, here is a simple but satisfying way of making chai concentrate that you can do at home. You can practice making chai using this recipe and explore other methods and add the spices or herbs of your choice once you get used to making chai.

Chai Spice Infused Beets
Recipe type: Accompaniment
Prep time: 
Cook time: 
Total time: 
 
Here is a delicious and tasty Paleo recipe that will create an amazing accompaniment to any meal.
Ingredients
  • 10 Bags Black Tea – Organic
  • 10 Cardamom Pods
  • 10 Whole Cloves
  • 3 Inches (7.62 cm) Ginger – Cut Into Small Pieces
  • 1 Tablespoon (15 g) Fennel Seeds
  • 5 Cups (1.20 l) Water
Instructions
  1. • Place the cloves and cardamom pods in a mortar and pestle and crush the spices lightly. Set these aside.
  2. • Place water, ginger and the ground spices in a large saucepan. Let the ingredients reach boiling point.
  3. • Place the tea bags in the saucepan after 3-4 minutes and reduce the heat to low to medium. Cover the saucepan and let the mixture simmer for 10-15 minutes.
  4. • Once the mixture is done simmering, strain the chai to remove all the spices. Place your chai concentrate in a mason jar or glass container.
  5. • Let the concentrate cool for a bit and refrigerate and then use within a week.
This chai concentrate works well with canned beets and you can also enjoy it for your chai latte. This recipe can yield 3-4 cups of concentrate and can be frozen if you need it for more than a week. Bigger batches can be made once you get used to the canned beets recipe. Now you can enjoy making canned beets and have a chai anytime you want!

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