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ROASTED BEETS

November 10, 2014

Sweet, Sour & a little hot!

2 cups cooked* Beets cut, sliced to any desired size (~2-3 medium beets)

¼ cup Onion finely chopped

2 teaspoons Cheryl’s Herbs Vinegar Extract Combination**

2 teaspoons Agave Nectar or Honey

¼ to ½ teaspoon Sea Salt

Instructions:

Mix all ingredients together in bowl.

*To roast beets, remove tops if necessary, wash and brush each one to make sure all dirt is removed.

Place in open, ungreased baking dish and bake at 375 degrees for 40 to 60 minutes depending on size of beet.

Jab with knife to test for desired tenderness.

When cool, use sharp knife to remove skins and any remnants of tops or threads of roots.

**Cheryl’s Herbs Vinegar Extract Combination Herbs infused in raw, organic apple cider vinegar at medicinal extract strength. Made from fresh Garlic, Ginger Root, Onion & Habanera Pepper.




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