Pickled Beets

2 pounds small to medium sized beets, scrubbed, washed and trimmed

1 tablespoon OLIVE & VINE extra virgin olive oil

Approximately 2 cups OLIVE & VINE balsamic vinegar (French Champagne, Sicilian Lemon, Honey Spiked Ginger) or Serrano Honey vinegar


Preheat oven to 375 degrees. Line a baking sheet with aluminum foil. Place the whole beets on the baking sheet, drizzle with extra virgin olive oil and enclose the beets with another sheet of foil. Roast the beets for approximately one hour depending on size. If using large beets, it may take up to 2 hours. The beets are done when you can pierce them with a paring knife with little resistance.

Allow the beets to cool and then slip off the skins.  You can also use a paring knife to help peel them.  Cut the beets in to 1" wedges or circles. Place the beets in a glass jar with a lid and add enough vinegar to just cover. Refrigerate the beets for 24 hours to meld the flavor.