A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Balsamic Pickled Beets
- add review
- #2236
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
1 comment
ingredients
8 medium beets, trimmed
1 tablespoon balsamic vinegar
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
directions
Wrap each beet individually in aluminum foil. Roast beets in 425 degrees F oven for 1 hour or until fork tender.
Remove from oven; let stand until cool enough to handle OR cook beets in boiling water until tender.
Using paring knife, slip skins off cooked beets. Cut each into quarters or eights, depending on size. Toss with vinegar, oil, salt and pepper. Serve slightly warm or at room temperature.
added by
bobmar456
nutrition data
Nutritional data has not been calculated yet.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
July 9, 2013
I have become obsessed with beets. I love them! This recipe is delicious! It's like a warm beet salad.
Sounds yummy - I've been looking for good ways to prepare beets so that (maybe) the kids will eat them. However, these beets are definitely not pickled just because there's vinegar in the recipe!