Tart Beets

• 8 to 10 medium red beets
• 1¼ cups (300 ml) white wine vinegar
• ½

Go easy on yourself. Serve a charcuterie platter from the finest butcher in your neighborhood as an appetizer (or the terrine) and serve some preserved beets alongside. That way it’s still a bit “home made.”

This quantity will last you through all of December.

Cook the beets in a large saucepan of water for about 45 minutes, until tender. Drain