The flavors in this dish will have you in a sunny mood in no time.
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- 2 lb. beets
- 2 c. red wine vinegar
- bunch of fresh thyme
- Splenda (optional)
- Preheat oven to 400°F.
- Slice off the beet leaves close to the tip of the beet, leaving yourself enough to grip. Scrub the beets thoroughly.
- Combine cleaned beets, red vinegar, thyme, salt, and Splenda in a dish and roast for 45 minutes or until tender.
- Allow beets to cool, then peel them.
- Place beets in blender and purée until smooth.
Recipe republished with permission from Steve Lindner, chef and CEO of ZoneManhattan.com.