- 3 pounds beets
- 1 cup balsamic vinegar
- ⅓ cup honey
- ¼ teaspoon sea salt
- ⅛ teaspoon cinnamon
- cracked black pepper
- pinch cayenne pepper
Peel beets and steam, over low heat, in large pot filled with 1 cup water.
When beets are fork tender, after about 15 minutes, remove from stove and cool.
Slice beets with mandolin set to ¼ to ⅛ of an inch.
Mix together balsamic vinegar, honey, sea salt, cinnamon, black pepper, and cayenne pepper.
After honey is dissolved, pour mixture into an air tight container. Add beets to mixture and seal container tightly. Let sit in refrigerator for at least 12 hours before enjoying. Store in refrigerator.