Roasted and Pickled Beets recipe
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Ingredients
- 12 small beets 3 tablespoons balsamic vinegar 2 tablespoons honey 1 tablespoon red wine vinegar salt and ground black pepper to taste ½ cup thinly sliced onion
Nutrition Info
- 88.3 caloriescarbohydrate: 20.8 gcholesterol: : -fat: 0.2 gfiber: 3.9 gprotein: 2.3 gsaturatedFat: : -servingSize: -sodium: 104.2 mgsugar: 16.2 gtransFat: : -unsaturatedFat: : -
Directions Roasted and Pickled Beets
Directions
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Preheat oven to 400 degrees F (200 degrees C). Place beets in a shallow pan.
Roast beets in the preheated oven until tender, about 1 hour. Remove pan from oven and cool beets until easily handled, at least 15 minutes.
Peel beets and cut into 1/4-inch-thick slices.
Beat balsamic vinegar, honey, and red wine vinegar together with a whisk in a bowl until dressing is smooth.
Mix beets and onion in a bowl. Drizzle dressing over beet mixture and toss to coat, refrigerate until chilled, about 1 hour.