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  • Winter
  • 30 min
  • Serves quanties will vary

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Cinnamon Pear Balsamic Vinegar

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Aged Balsamic Collection

Roasted Beets & Yogurt with Cinnamon Pear Balsamic

Designed for our Aged Balsamic Collection, this recipe is a simple and elegant party hors d'oeuvre!

Ingredients

  • Beets of choice
  • SOOC Cinnamon Pear Balsamic Vinegar
  • Greek Yogurt
  • mild SOOC Extra Virgin Olive Oil
  • SOOC Sicilian Sea Salt

Directions

  • 1. Roast beets in a 350˚ oven. Remove when beets are tender and easily pierced with a knife. Remove and use a towel to hold and peel beets. Cut the beets into 1/4 in cubes and toss with balsamic when warm. Allow to cool completely in balsamic.
  • 2. Spread yogurt onto crackers or baguette, then add beets and balsamic. (For a gluten-free option, put yogurt and beets into a small tasting cup).
  • 3. Finish with a drizzle of olive oil and sprinkle with a pinch of Sicilian Sea Salt.

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Roasted Beets & Yogurt with Cinnamon Pear Balsamic

  • Winter
  • 30 min
  • Serves quanties will vary

Designed for our Aged Balsamic Collection, this recipe is a simple and elegant party hors d'oeuvre!

Ingredients

  • Beets of choice
  • SOOC Cinnamon Pear Balsamic Vinegar
  • Greek Yogurt
  • mild SOOC Extra Virgin Olive Oil
  • SOOC Sicilian Sea Salt

Directions

  • 1. Roast beets in a 350˚ oven. Remove when beets are tender and easily pierced with a knife. Remove and use a towel to hold and peel beets. Cut the beets into 1/4 in cubes and toss with balsamic when warm. Allow to cool completely in balsamic.
  • 2. Spread yogurt onto crackers or baguette, then add beets and balsamic. (For a gluten-free option, put yogurt and beets into a small tasting cup).
  • 3. Finish with a drizzle of olive oil and sprinkle with a pinch of Sicilian Sea Salt.