Honey-Ginger Pickled Heirloom Beets

December 12, 2018

INGREDIENTS

• 2 pounds small- to medium-sized beets, scrubbed, washed, and trimmed
• 1 Tbs. Ultra Premium extra virgin olive oil
• 2 cups Honey-Ginger White Balsamic

DIRECTIONS
Preheat the oven to 375°F. Line a baking sheet with aluminum foil. Wash and scrub the beets thoroughly. Place the whole beets on to the baking sheet and enclose the beets with another sheet of foil. Roast the beets for approximately an hour, depending on size. If using larger beets, it may take up to 2 hours for the beets become soft. Check to see if they're done by piercing with a paring knife. If it slides in to the center of the beet with little resistance, the beets are done.

Allow the beets to cool and then slip off the skins. You can also use a paring knife to help peel them. Cut the beets in to 1" wedges, circles, or crinkle cut. Place the beets in to a glass jar with a lid and cover with 2 cups of Honey-Ginger White Balsamic or enough vinegar to just cover. Refrigerate the beets for 24 hours, and enjoy.

---

---

Also in Condiments