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.
Prep Time: 10 min
Cook Time: 35 min
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.