For years I’ve wondered how it’s possible that my sweet vegetarian husband, doesn’t care for beets.
I support the way he (or anyone for that matter), chooses to eat, but this I just don’t get. I mean, what’s not to love about a beet? They’re a hearty, warming, deliciously sweet, beautiful root vegetable.
Please don’t judge me, but there have been occasions I’ve tried to lure my husband into having a bite of a braised short rib, or a taste of my Braised Brisket Stew. I can’t help it — I want him to join me in the deliciousness!
- 2 cups roasted, peeled beets, sliced about 1/4-inch thick into rounds (Here's how to roast beets.)
- 1/2 cup shallots, sliced thinly
- 3/4 cup white vinegar
- 1/4 cup red wine vinegar
- 1/4 cup water
- 1-1/2 teaspoons Kosher salt
- 1/4 cup granulated sugar