This is an easy recipe and it draws its unique, and addictive flavour from marrying the inherent earthiness of beets with the spicy-sweet tang of hand crafted Serrano Honey Vinegar. You could substitute the Serrano-Honey Vinegar with many other options including Sicilian Lemon or Honey-Ginger white balsamic. Experiment and see what you like best.
- 2 lbs. small to medium sized Beets, scrubbed, washed, and trimmed
- 1 tbsp. high polyphenol EVOO
- Approximately 2 cups Serrano Honey Vinegar
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 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. 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 Serrano-Honey Vinegar or enough vinegar to just cover. Refrigerate the beets for 24 hours, and enjoy.