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 and peel. Cut into wedges and place in a large stainless-steel bowl or in glass canning jars.
Heat the vinegar, wine,
Let cool and transfer to sterile jars. Place in the fridge for at least a day, and preferably for about 4 days, to let the flavors develop.
If well covered, you can keep the beets for a month to a month and a half.
© 2018 All rights reserved. Published by Abrams Books.