Have you ever bought an ingredient because it was fresh and very well priced or for a specific recipe but had leftovers that you could not figure out how to use up? Many of the recipes we develop in our Chef and Steward kitchen actually came from this dilemma. How do we re-use the main ingredient in a way that brilliantly showcases it and prevents the usual dismay with eating “that again?” We really do believe that if done well, we can manage to enjoy the same star food in different ways or with other flavour combinations that are not typical but soothingly delicious. If we have not yet succeeded in making a beet lover out of you, we hope to do so over the next few posts.
This is a simple one. It starts with the tutorial on how to roast and prep the beets in our Apple and Roasted Beet Salad post. The trick is the prep so you must read that post for the details!
To transform those Allspice Roasted Beets to this recipe, you will need:
3 tbsp Balsamic Vinegar for each cup of diced roasted beets
Spread beets in an even layer in a container with a wider bottom. This allows for more of the liquid to coat each piece of beet. Pour the balsamic vinegar over the beets and cover with cling wrap, foil or a lid for the container. Let it rest for at least 2 hours in the fridge, tossing occasionally. It is best if left over night, which means it is can also be made a day ahead of your dinner party. Right before serving, you can bring to room temperature or serve slightly colder, however do not serve straight from the fridge. Taste and add salt and a crack of pepper if desired. When allowed to marinate, the earthy, spicy notes of the allspice will rise to the fore for an unexpected flavour. We promise you will never buy those pickled beets in the can ever again!