Candied Pickled Baby Beets
From ironchef 16 years ago
- 40 minutes to make
- Serves 2
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 would also work. Read more The recipe serving is for approximately two cups. In the picture, I served it with marinated heirloom tomatoes See less
Ingredients
- 8-10 red baby beets shopping list
- 3 Tbsp. extra virgin olive oil shopping list
- 1 to 1 1/2 cups Elderflower shopping list
- 1/4 cup red wine vinegar shopping list
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.
The Rating
Reviewed by 1 people-
I love beets, and this sounds great, Chef! Thank you, and FIVE! :+D
chefelaine
in Muskoka loved it
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" It was excellent "