Ingredients Jump to Instructions ↓

  1. 12 whole fresh beets (about 2-1/2 pounds), peeled and halved

  2. 5 tablespoons olive oil, divided

  3. 1 large red onion, chopped

  4. 1/2 cup balsamic vinegar

  5. 1/3 cup red wine vinegar

  6. 1/4 cup sugar

  7. 1 teaspoon salt

  8. 1 teaspoon dried basil

  9. 1/2 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Place beets in a large resealable plastic bag; add 2 tablespoons oil. Seal bag and shake to coat. Place an 18-in. x 12-in. piece of heavy-duty foil in a 15-in. x 10-in. x 1-in. baking pan. Arrange beets on foil; fold foil over beets and seal tightly. Bake at 400° for 1 to 1-1/4 hours or until tender. Cool to room temperature. Cut beets into cubes; place in a large bowl. Add onion. In a small bowl, whisk the vinegars, sugar, salt, basil, pepper and remaining oil. Pour over beet mixture; gently toss to coat. Cover and refrigerate for at least 1 hour, stirring several times. Serve with a slotted spoon. Yield: 9 servings.


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