Ingredients

Adjust Servings:

	500 g of Cooked beetroot
	2 tbsp. of Red wine vinegar 5% Or to taste
	1/2 tsp. of Honey Optional, to taste
	2 cloves of Garlic
	1/2 tsp. of Salt
	3 tbsp. of Extra Virgin olive oil Or, to taste
	to decorate Raspberry
	to decorate Basil leaves

Italian Style Pickled Beets

Name: Italian Style Pickled Beets
Total time: 10 min
Yield: 8
Cuisine: Italian,Signature Cuisine
Ingredients: Cooked beetroot: 500 g of; Red wine vinegar 5%: 2 tbsp. of; Honey: 1/2 tsp. of; Garlic: 2 cloves of; Salt: 1/2 tsp. of; Extra Virgin olive oil: 3 tbsp. of; Raspberry: to decorate; Basil leaves: to decorate

Features:

Cuisine:

10 min
Serves 8
Easy

Ingredients

500 g of Cooked beetroot
2 tbsp. of Red wine vinegar 5%
Or to taste
1/2 tsp. of Honey
Optional, to taste
2 cloves of Garlic
1/2 tsp. of Salt
3 tbsp. of Extra Virgin olive oil
Or, to taste
to decorate Raspberry
to decorate Basil leaves

Directions

Do they eat beets in Italy? In the North, they certainly do. Besides, beets are famous all over the world for their health benefits.

This recipe is a variation of pickled beets, the way they would be cooked in Italy, with olive oil, garlic and basil.

It’s quick and healthy! It stores perfectly in the fridge.

Bon Appétit!

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Steps

Done

Cut the cooked (baked or boiled) cooled beets into thin quarter rings or whatever you like. Slice the garlic into thin slices.
Season them with vinegar, salt, olive oil and honey (if you are using it), stir and let stand for 15 minutes before serving.
Put them on a plate and garnish them with fresh raspberries and basil.
You can store the dish in the fridge for several weeks.