This is a recipe from Anne Quatrano of Bacchanalia and was published in June in Southern Living.
Ingredients:
1 bunch beets, tops removed and reserved for another use 1 tablespoon white vinegar 1 teaspoon honey 1/2 cup red wine vinegar 3 tablespoons honey 1 tablespoon minced crystallized ginger 1 shallot, minced 1/4 cup olive oil Salt and pepper
Preparation:
Preheat oven to 300 degrees. Trim tops and root ends of beets and wash. Place beets, white vinegar, honey and 1 cup of water in a ovenproof baking dish. Cover tightly with lid or foil and bake until tender, from 1 to 1 1/2 hours, depending on the size of the beets. Remove from oven, uncover and cool. When cool, skins will slip right off. Cut beets into 1-inch wedges and put in medium bowl.
In a small bowl, mix together red wine vinegar, honey, ginger, shallot and olive oil. Pour over beets and stir to combine. Taste for seasoning. Cover and chill 8 hours before serving. Will keep in the refrigerator up to one week.
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