Pickled Beets With Rosemary And Burgundy Wine

Quick to prepare, these taste great almost immediately, but a rest in the refrigerator to chill them, makes them even better. If your beets are not low-sodium, take the salt level down to just a pinch — you can always add more later, but at least you won’t over do it to start with. You can easily double this recipe, but I think of beets as a ‘mood piece’ so I kept the yield small. © The Working Lunch Project

CourseSide Dish, Snack
CuisineFrench

Servings	Prep Time
4servings	5minutes

Cook Time	Passive Time
4minutes	3hours

Servings	Prep Time
4servings	5minutes

Cook Time	Passive Time
4minutes	3hours

Ingredients

6tablespoons red wine vinegar
6tablespoons Burgundy wine
1teaspoon mild honey
1/2teaspoon saltif using low-sodium canned beets, otherwise, just a pinch of salt
1 can15 ounces low-sodium (875mg salt per can) sliced beetsdrained, but not rinsed
3three inch sprigs fresh rosemary

Instructions

In a medium saucepan, bring the first 4 ingredients to a simmer and allow to reduce slightly, approximately 2 minutes.
Add beets and fresh rosemary sprigs to the pan and increase the heat to bring liquids back up to a simmer. Simmer for 2 minutes.
Remove from heat, make sure all the beets are spread out flat enough in the bottom of the pan to drink up their brine. Cover partially, and allow to cool to room temperature.
When the beets are room temperature, transfer to a glass container, cover, and chill 3 hours or longer, to allow flavors to mellow and meld. Use within 1 week.

Recipe Notes

Nutritional facts per serving:

82 calories

0g fat

219mg sodium

9g carbs

1g fiber

0g protein