4 beets - red or gold
10 strawberries, rinsed and quartered
¼ cup balsamic vinegar
Place beets in boiling water with the skins on and cook for about 45-60 minutes, until you can pierce a knife through the beets. Place beets in a colander and rinse with cool water. Remove the skins. Slice beets and set aside. Quarter the strawberries and place in a non-stick pan with the beets, strawberries and basalmic vinegar over low heat, stirring frequently. Continue cooking until the balsamic vinegar is reduced and has a thick syrup coat over the beets and strawberries. You may enjoy this hot, or refrigerate until needed.
My version:
I put the beets on top on spinach, sprinkled toasted sunflower seeds and fresh mint that grows in my windowsill.
