Roasted Pickled Beets

 

I’ve always loved getting roasted beets from restaurants and I didn’t realize how easy it was. Start with cleaning and slicing your beets. You want to remove the outer skin which can get a bit tough.

 

The beets that I had was a candy cane beet. They had a wonderful and gorgeous look when sliced open.

In a tray with aluminum foil, coat the beets with olive oil and sprinkle with salt and pepper.  Roast the beets in a 400 degree oven for about 40 minutes or until the beets are tender.

While the beets are roasting, prepare the marinade. You will need apple cider vinegar, balsamic vinegar and honey. Portion out by adding 50% apple cider vinegar and 50% balsamic vinegar. Add honey to your liking.

When the beets are tender. Marinate the beets in the vinegar for at least 30 minutes. Serve over salad! Enjoy!

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