6 whole red beets, unpeeled

2 cups (500 ml) water

1 cup (250 ml) frozen raspberries

1/4 cup (60 ml) sugar

1 tablespoon (15 ml) balsamic vinegar

2 tablespoons (30 ml) olive oil

Salt and pepper

In a slow cooker, place beets and add water. Season with salt. Cover and cook at low temperature for 4 hours. Stir twice during cooking, if possible. Drain and discard cooking juices. Let cool and peel beets. Cut into thin wedges.

In a saucepan, bring raspberries, sugar and vinegar to a boil and cook until raspberries burst. Strain while crushing raspberries. Keep syrup and discard pulp.

In a bowl, combine beets, raspberry syrup and olive oil. Season with salt and pepper.

Serve warm or cold.

In Recipes-list.com we have selected the most viewed recipes from category - Jar Mixes And Ketchups . Enjoy the best recipes specially selected for you! Pickled Raspberry Beets is the right choice that will satisfy all your claims.