Candied Pickled Baby Beets |
|
 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 2 |
|
You can eat this on it's own, but I like to use it as an accompaniment to different salads or other cold appetizers. Try and find the Elderflower. It gives such a nice dimension of flavor. If you can't find it, then a lavender infused simple syrup would also work. Read more . The recipe serving is for approximately two cups. In the picture, I served it with marinated heirloom tomatoes Ingredients:
8-10 red baby beets |
3 tbsp. extra virgin olive oil |
1 to 1 1/2 cups elderflower |
1/4 cup red wine vinegar |
Directions:
1. Pre-heat oven to 400 F. Coat the beets with the oil, then loosely wrap each beet individually with aluminum foil and roast until tender, about 40-50 minutes. Remove from foil and let cool. when cool, remove skins and either finely dice or slice into rounds.
2. In a non-reactive container, place the cooled beets inside. Add the elderflower and red wine vinegar. The beets should be completely submerged in the liquid. Marinate the beets overnight in the fridge.
|
|