1 lb peeled, grated beets (about 3 medium) 1 cup sugar 1 tsp salt 1 tsp orange zest 1/4 cup chopped mint leaves 1 cup cider vinegar
Combine all ingredients except the vinegar in a large bowl and stir well. Cover and keep at room temperature for 24 hours, stirring occasionally. The next day, strain the juices that have collected in the bowl into a clean mixing bowl. Place the grated beets in a mesh strainer over the new bowl and press them with a large spoon to extract as much of the juices as possible. Stir in the cider vinegar.
The finished shrub will keep for several weeks in a mason jar in the fridge. Which is perfect in case tax day isn't the only time this month when you feel the need to beet the system.