Pickled Raspberry Beets
Pickled Raspberry Beets
Ingredients
- 6 whole red beets, unpeeled
- 2 cups (500 ml) water
- 1 cup (250 ml) frozen raspberries
- 1/4 cup (60 ml) sugar
- 1 tablespoon (15 ml) balsamic vinegar
- 2 tablespoons (30 ml) olive oil
- Salt and pepper
Instructions
- In a slow cooker, place beets and add water. Season with salt. Cover and cook at low temperature for 4 hours. Stir twice during cooking, if possible. Drain and discard cooking juices. Let cool and peel beets. Cut into thin wedges.
- In a saucepan, bring raspberries, sugar and vinegar to a boil and cook until raspberries burst. Strain while crushing raspberries. Keep syrup and discard pulp.
- In a bowl, combine beets, raspberry syrup and olive oil. Season with salt and pepper.
- Serve warm or cold.
Pickled Raspberry Beets