For those of you who love beets, you will really enjoy this recipe. We have pickled garden fresh beets with Serrano Honey vinegar to give it the right amount of sweet, delicately spicy, twang. And no extra added sugar in this recipe!
Thank you to Olive & Kickin’ for a great recipe to use all of the garden fresh beets!
Ingredients
- 2 lbs. small to medium sized beets, scrubbed, washed, and trimmed
- 1 tablespoon Olive This! Single Varietal Extra Virgin Olive Oil
- Approximately 2 cups Olive This! Serrano Honey Balsamic Vinegar
Directions
Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil. Wash and scrub the beets thoroughly. Place the whole beets onto the baking sheet and enclose the beets with another sheet of foil. Roast the beets for approximately an hour, depending on size. If using large beets, it may take up to 2 hours for the beets to roast. Check to see if they’re done by piercing the beet with a paring knife. If it slides in to the center of the beet with little resistance, the beets are done. Review our Roasted Beets recipe where we give detailed step by step directions on how to roast and peel the beets.
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 into a glass jar with a lid and cover with 2 cups of Serrano honey balsamic vinegar or enough vinegar to just cover. Refrigerate the beets for 24 hours, and enjoy.
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