Recipe

Candied Pickled Baby Beets Recipe

Add Step-by-Step Photos	Ironchef / All my dishes 2 years, 4 months ago You can eat this on it's own, but I like to use it as an accompaniment to different salads or other cold appetizers. Try and find the Elderflower. It gives such a nice dimension of flavor. If you can't find it, then a lavender infused simple syrup wo... More Prep:20m Cook:40m Servings:2	Ironchef
	pickled beets elderflower

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Ingredients

8-10 red baby beets

3 Tbsp. extra virgin olive oil

1 to 1 1/2 cups Elderflower

1/4 cup red wine vinegar

Directions

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.

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