Honey Serrano Vinegar Pickled Heirloom Beets
Ingredients
- 2 lbs . small to medium sized beets scrubbed, washed, and trimmed
- 1 tablespoon high polyphenol any Tastealotta Extra Virgin Olive Oil
- cups Approximately 2 Honey-Serrano Vinegar
Instructions
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Preheat the oven to 375 F.
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Line a baking sheet with aluminum foil.
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Wash and scrub the beets thoroughly.
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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.
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If using large beets, it may take up to 2 hours for the beets to roast.
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Check to see if they're done by piercing the beet with a paring knife.
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If it slides in to the center of the beet with little resistance, the beets are done.
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Allow the beets to cool and then slip off the skins.
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You can also use a paring knife to help peel them.
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Cut the beets in to 1" wedges, circles, or crinkle cut.
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Place the beets in to a glass jar with a lid and cover with 2 cups of Honey Serrano Vinegar or enough vinegar to just cover.
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Refrigerate the beets for 24 hours, and enjoy.
