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Campari Tomato Glazed Beets

Dana Reinhardt
Prep time15 minutes
Cook time60 minutes
DifficultySimple
Serves4
Average: 4.6 (10 votes)Your rating: None

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.

 

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