Tiffany’s Strawberries and Beets
By Tiffany Hobson
I have been making this recipe for years. You can eat this as an entree, place it on top of salad or use this as a side dish.
Serves: 4
Prep Time: 10 min
Cook Time: 35 min
Ingredients
4
Beets
5
Strawberries, rinsed and quartered
1/4 Cup
Balsamic vinegar
Directions
1
Place beets in boiling water with the skins on. When you can pierce a knife through the beets, they are done. Place beets in a colander and rinse with cool water. Remove the skins. Quarter beets and set aside. Put the beets and remaining ingredients in a small non-stick pan and cook over low heat, stirring frequently. Continue cooking until the balsamic vinegar is reduced and has a thick syrup coat over the beets and strawberries. You may enjoy this hot, or refrigerate until needed.
2
Variation: Roast the beets instead of boiling them and follow the recipe above.
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