I may try the beet kvass. I find that beet juice is great for helping control my childbride's hypertension. The greens are good steamed or as salad, but the stems.....to tough for salads and they turn to string and foul the juicer. Perhaps I'll cut 'em up for kvass. Just started milking the goat and will be making cheese so will have lots of whey soon. Usually the whey goes to the pig and beet stems gets choped in to rice, which makes the rice pink and flavorful.
Here is an aside....the buttermilk cubes I froze from last years buttermilk culture failed to ferment in milk
. Most buttermilk sold today is pasturized after the culture is complete and useless to make more culture. I tried four different brands last year and they each failed to culture. I reakon I will have to order the dried culture from my cheese supplier: www.thegoatstore.com Then will just have to keep some in stock for the off milk season, since the icecubes of culture dosent seem to work as starter. I use the fresh buttermilk as mozzerella, feta, colby cheeses and sour cream starters. Plus it tastes grand.