Name: Pickled Raspberry Beets
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 to 8 side-dish servings
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

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

Preparation

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.

Note from Ricardo

You can make raspberry syrup in advance and store in an airtight container in the refrigerator for a few days.

When the stovetop is busy, cooking beets in a slow cooker is the perfect alternative. For a more traditional cooking method, place beets in a pan with boiling water and cook for 1 hour to 1 hour and 30 minutes or until tender.

Pickled Raspberry Beets

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note