These hearty wine-marinated beets give BME – big mountain energy. Hard herbs, earthy beets, and the reddest of wines evoke a deep alpine winter. We steam our beets in wine before peeling and pickling in red wine vinegar and, you guessed it, more wine! They pair excellently with citrus, kale, and a punchy goat cheese for a winter salad. Or, just hit it with a nice sharp olive oil, some flaky salt, and cracked black pepper for a simple and refined snack.
Must be refrigerated
Only 1 left in stock