How to make it

  • 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.
  • 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.

Reviews & Comments 3

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    " It was excellent "
    chefelaine ate it and said...
    I love beets, and this sounds great, Chef! Thank you, and FIVE! :+D
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  • waterlily 10 years ago
    Oh wow! As soon as the elder bushes are blooming this summer, I know what I'm going to do!
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  • lollya 10 years ago
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