Using the Liquid from a Can of Beets

I actually made this using the liquid from 2 cans of beets. These were plain canned beets NOT pickled beets. Canned beets are generally just beets, water and salt (you can sometimes find beets canned in water-only). Some of the beet nutrients and flavors leech into the canning water, making canned beet liquid a by-product worth saving.

I had been saving this liquid for a couple of weeks (although I've read you should use it within about 1 week), waiting for an opportunity to use it. One day last week, the cold and rainy weather motivated me to make a nice soup for the 4 of us, using up the beet liquid. In addition to the beet liquid, I used half of a small onion, a small carrot, a bit of vegetable oil, potato flakes, and chicken bouillon.

I cooked the diced onions and carrots in the vegetable oil until translucent, then added the beet liquid and a little water, cooking until the veggies were soft. Next, I stirred in enough potato flakes to thicken and the bouillon to flavor. That was it. It came out creamy and lightly beet-flavored. This was such a hit with my daughters that they've agreed to save the liquid from cans of beets that they buy for themselves (yes, they like canned beets that much, they'll buy some just for themselves).

Just another way to use a food by-product that might otherwise be tossed out.

Rose-ade -- a beverage flavored with rose petals

the finished rose-ade, ready for consumption

I wanted to update you on the rose beverage I began last week. First of all, although the articles I read suggested it was a rose "lemonade," it tasted nothing like lemonade. However, it was quite nice, despite the misnaming.

Rosa rugosa 'Hansa'

To make it, after rinsing the rose petals (Rosa rugosa 'Hansa'), I infused an extra large handful of the petals only in a quart glass jar of water on the kitchen counter. I had read some people make this as a sun tea, but we're stuck in a cool and cloudy pattern right now with very little sun. 

beginning of infusion -- the water is still clear

So on the counter it went. I waited 2 days. 

after 2 days -- the water is peachy in color

The water part had become ever so slightly peach-colored. I strained the petals out and took a whiff of the liquid. It was lightly rose-like. 

I sweetened the liquid with honey until it tasted sweet enough then added 1 teaspoon of bottled lime juice. (I would have used lemon juice, but I was all out.)

Both my daughters and I enjoyed the rose-ade. We couldn't get my husband to even try it. Perhaps this isn't the beverage for men. But us ladies thought it was good. I would definitely make it again as a special beverage, but not every week. Rose petals contain a small amount of vitamin C, so this could actually be a beneficial-to-one's-health type of beverage.

The type of rose I used has only a slight fragrance. A heavily perfumed English rose may be overpowering in a beverage, in my opinion.

I'm something of an adventurer when it comes to scavenging food from the landscape. I enjoy trying new things, so this was right up my alley.

By the way, I've been collecting additional rose petals and dehydrating them. I'll use these in tea this coming winter.