Honey Ginger Pickled Beets

October 13, 2017

2 lbs. small to medium sized beets, scrubbed, washed, and trimmed
1 tablespoon high polyphenol Extra Virgin Olive Oil
Approximately 2 cups Honey Ginger White Balsamic

Preheat the oven to 375.  Line a baking sheet with aluminum foil, and oil with your high polyphenol EVOO.  Wash and scrub the beets thoroughly.  Place the whole beets on to the baking sheet and enclose with another sheet of foil.  Roast the beets for approximately an hour, depending on size.  If using a larger beet, it may take up to 2 hours for them to roast.  Check to see if they are done by piercing the beet with a paring knife.  If the knife slides into the center with little resistance, the beets are done.

Allow the beets to cool and then slip off the skins, or use a paring knife to help peel them.  Cut the beets into 1" wedges.  Place the beets into glass jars, with lids and cover with our honey ginger white vinegar, just enough to cover the beet wedges. Refrigerate for 24 hours, and enjoy!

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