1 (14 ounce) can white vinegar
2 (3 ounce) cans beets, minced
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon white sugar
1/2 teaspoon dried sage
2 tablespoons lemon juice
1 teaspoon white sugar to taste
4 teaspoons celery seed
1/2 teaspoon lemon zest
In a large stockpot, combine vinegar, beets, oil, salt, sugar and sage. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low, and simmer, stirring occasionally, until beet mixture is thickened, about 6 minutes. Stir in lemon juice and lemon zest. Reduce heat to low and simmer, stirring occasionally, until beet mixture is thickened, about 15 minutes.
Stir celery seed and lemon zest into beet mixture and return to a slow simmer over medium heat for 20 minutes. Remove from heat, and stir in celery seed mixture until settled. Stir thoroughly, and strain into a clean bowl. Pour mixture over veggies in a large serving bowl.
I followed the recipe exactly except for the cinnamon and cocoa nibs. Turned out pretty well but would rather have peanut shells.
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