Gingerly Picked Beets With Cinnamon and Pepper
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 4 large beetroots
- 1 1⁄2 tablespoons sugar
- 1 teaspoon minced fresh gingerroot
- 1⁄2 cup cane vinegar (white) or 1/2 cup distilled malt vinegar (white)
- 1⁄4 cup water
- 1 cinnamon stick
- 1⁄2 scotch bonnet pepper, sliced (optional)
directions
- Boil the beets in a lage pan of water until tender, 45-60 minutes.
- Cool, peel off the skins and slice the beets into wedges. Place in a shallow bowl in one layer.
- Heat the sugar, ginger, vinegar and water until just boiling and add the cinnamon stick and scotch bonnet, if using.
- Pour over the sliced beets and allow to sit until cooked.
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