The Best Recipes Roasted and Pickled Beets

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Roasted and Pickled Beets

"A sweet and sour salad perfect for summer evenings. This dish is even better the next day!"

Ingredients :

• 12 small beets
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon red wine vinegar
• salt and ground black pepper to taste
• 1/2 cup thinly sliced onion

Instructions :

Prep : 15M	Cook : 6M	Ready in : 2H30M

• 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.

Notes :

• This could be made with canned beets but fresh are best.
• Six medium beets can be used in place of the 12 small beets.

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