PICKLED BEETS

By emailinaz

prep time: 20 minutes

Ingredients

• 4 medium beets (1lb)
• 1 tbs white vinegar
• 1 tsp honey
• 1/8 tsp salt
• 1/8 tsp pepper
• 1/2 c red wine vinegar
• 2 1/2 tbs honey
• 1 tbs minced crystallized ginger
• 1 shallot, minced
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/4 c olive oil

Preparation

Step 1

1) preheat oven to 300. trim beet stems to 1 inch; gently wash beets. place on aluminum foil lined 15x10 inch jelly roll pan.

2) stir together 1 tbs white vinegar, 1 tsp honey, and 1 c water; pour mixture over beets. season with 1/8 tsp each, salt and pepper. cover pan tightly with foil.

3) bake at 300 for 1 1/2 hours or until tender. uncover and let cool 20 minutes.

4) meanwhile, whisk together 1/2 c red wine vinegar and next 5 ingredients in a bowl. add oil in a slow steady stream, whisking constantly until smooth.

5) peel beets, and remove stem ends. cut beets into 1 inch wedges. place beets in 1 (16oz) jar. pour vinegar mixture over beets. cover and chill 8 hours before serving. store in refrigerator up to 4 days.