Beetalicious Canape



Mix apple cider vinegar and maple syrup together. In a glass container, marinate the beetroot cubes in the mixture in the fridge overnight.

When ready to serve, cut cucumber into cubes and place on top of a marinated diced beetroot.

Add a small bunch of herb, season with a pinch of Himalayan and kelp salt and secure with serving stick.

Serve immediately.


Thanks to Rachel Mar for this recipe.


  • 2-3 medium beetroot, peeled and diced into cubes
  • ½ C apple cider vinegar   
  • 2 Tbsp maple syrup, coconut or agave nectar
  • ½ medium cucumber, peeled and diced into cubes 
  • Small bunch of dill or other favorable herb  
  • Pinch of Himalayan salt  
  • Pinch of kelp salt