Gingerly Picked Beets With Cinnamon and Pepper

Recipe is from the cookbook Eat Caribbean. Cooking time includes cooking the beets.

• Ready In: 1 hr
• 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

1. Boil the beets in a lage pan of water until tender, 45-60 minutes.
2. Cool, peel off the skins and slice the beets into wedges. Place in a shallow bowl in one layer.
3. Heat the sugar, ginger, vinegar and water until just boiling and add the cinnamon stick and scotch bonnet, if using.
4. Pour over the sliced beets and allow to sit until cooked.