How to make it

  • Place beets in medium saucepan and cover with water. Bring to a boil, cover and lower heat. Simmer until beets are tender, about 15 minutes. Remove from pan and cool. Rub skins from beets and cut each in half, then cut crosswise in thick slices.
  • In Dutch oven, caramelize onions for 10-15 minutes until golden; add garlic and continue sautéing for 5 more minutes. Add potatoes and turn heat up until slightly browned., adding more olive oil if necessary to keep from sticking. Add balsamic vinegar and vegetable broth. Cover and cook until potatoes are tender; 8-10 minutes. Stir in pickles and mix well. Place in 13” X 9” pan and cover until ready to serve; may refrigerate overnight at this point. Bake in 350 15 minutes or until heated through; add 10-15 minutes if refrigerated. Drizzle with Truffle oil just before serving.
Ingredients   Close
Caramelizing the onions   Close
Nice and golden   Close
Add the beets and potatoes to the onions   Close

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    " It was excellent "
    chefmeow ate it and said...
    Yum. I for one am a huge fan of beets and this looks like a beautiful presentation and a great way to eat them. Great job an a high 5.
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