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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
Details
Servings 4
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.
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