Canning season has officially arrived at our riverside sanctuary! Over the years, my husband has honed in his gardening and canning skills. This year promises to be a showcase! He premiered the season with his first round of pickled beets.

I love the flavor of pickled beets, and welcome them as an accompaniment to any meal. In addition, they provide an array of health benefits. Beets may help prevent certain inflammatory diseases. The flavonoids found in pickled beets are powerful antioxidants that have been shown to reduce inflammation and help boost your immune system.

Pickled beets are a great source for potassium, calcium and iron. As a fermented food, they promote good gut bacteria which is necessary for digestive health. Also, they are high in fiber, which is generally lacking in the Standard American Diet (SAD).

1. The beet was initially cultivated around 2,000 BC in the Mediterranean region.
2. You can eat the entire plant, from the leafy greens to the ruby red root!
3. They come in a spectrum of colors, including the red, yellow, candy cane and rainbow varieties.
4. Up to 15 percent of the population (including me) experience pink or red pee after consuming beets. This condition is call beeturia. It is generally no cause for concern, but it can sometimes be a sign of an iron deficiency.