Pickled Raspberry Beets

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   In a bowl, combine beets, raspberry syrup and olive oil. Season with salt and pepper.

4. 4

   Serve warm or cold.