Prep 20 mins
Cook 30 mins
Easy and sweet.
- 1⁄2 cup balsamic vinegar
- 1⁄4 cup brown sugar
- 15 ounces sliced beets
- 4 ounces crushed pineapple
- 2 carrots
- 1⁄4 cup chopped walnuts
- 1⁄8 teaspoon ground pepper
- In a saucepan, add vinegar and brown sugar.
- Stir and dissolve sugar.
- Cook for 5 minutes on medium heat, while stirring.
- Drain beets and julienne.
- Drain pineapple.
- Peel and shred carrots.
- Combine beets, carrots and pineapple in a bowl.
- Add balsamic mixture and toss.
- Add the chopped walnuts, pepper and toss.
- Chill for 30 minutes.
This dish was very good, but a little too sweet for my family. I will make it again, but I'll cut back on the brown sugar, or I'll use regular vinegar (since balsamic is on the sweet side). I might add a little bit of red pepper flakes or some sliced fresh jalapeno, but that's just the way I like things, a little hot. I agree with the other reviewers, great combination of flavors and textures.
Made for PAC, Spring 07 ~ What a great combination of everything, colors, textures, flavors, & so simple to make, too! And, gee, this recipe could a great candidate for a few raisins! My daughter, however, doesn't like RAW carrots, so I'll have to steam them JUST A LITTLE when she comes for a visit! Very nice recipe ~ Thanks for posting!
This is a wonderful side dish to have on the table with almost any meal. Prep is a snap. I *loved* the different textures and flavors, soft beets, sweet pineapple, and crunchy carrots, yum! The beets tasted like pickled beets without all the fuss of canning them myself. The balsamic darkens the dish up a bit, but don't let the coloring fool you, this is delicious :) Nick's Mom