Campari Tomato Glazed Beets

If you have a non-beet lover in your family, try this recipe and convert them. It’s equally good served cold.

• 4 Tbsp. olive oil
• 1 onion, chopped
• 1 tsp. whole cumin seeds
• ¼ tsp. chili flakes
• 1 clove garlic, minced
• 8 Campari Tomatoes On The Vine, chopped
• 1 ½ lbs. beets, peeled and quartered
• 1 Tbsp. red wine vinegar

Instructions:

1. Heat olive oil in a medium skillet over medium/high heat. Add onion, cumin seeds and chili flakes and cook until onion begins to soften and brown (about 10 minutes). Add garlic and sauté for 2 minutes. Add Campari tomatoes, beets, and red wine vinegar. Bring to a simmer, cover the pan and cook for 45 minutes. Cook until beets are tender.
2. Remove lid and turn heat to medium/high to thicken the sauce. The sauce should glaze the beets.
3. Serve hot or cold.