Make a beet kvass with it. From page 610 of "Nourishing Traditions":

"Beet kvass is valuable for its medicinal qualities and as a digestive aid. Beets are just loaded with nutrients. One 4-oz glass, morning and night, is an excellent blood tonic, promotes regularity, aids digestion, alkalizer the blood, cleanses the liver and is a good tratment for kidney stones and other ailments."

The AC vinegar adds a tart note while the beets balance it out with a sweet, earthy flavor. Beet kvass is super simple and inexpensive to make, super nutritious and a tasty daily tonic. Add it to Kobucha for a yummy and colorful drink.

Instructions:

2 medium washed, raw, organic beets (leave the skins on) cut into 1/2 - 1 inch cubes. Place in a 1/2 gallon ball jar or glass pitcher. Add 1/4 cup apple cider vinegar, 2 tsp good mineral salt, fill to the top with good quality filtered water and mix. Leave covered loosely on counter for 48 hours. Strain. Store juice in fridge.

You can ruse the beets for a second batch. Just add more ACV, salt and H2O and set out for another 48 hours.

We feed our spent beets to ur chickens but you can cook them up and serve them for dinner.

Beet kvass can be used in soups, salas dressings, etc. but we love it as a beverage.