5 pound Chiogga beets
7 and 1/2 pounds red beets
2 cups canola oil
3/4 cup Balsamic Vinegar
- Remove tops from beets and toss in canola oil then bake skin on until beets are al dente.
- Remove skin and dice place on sheet pan to cool.
- Drizzle olive oil over beets and season with salt and pepper.
- Prior to service toss in balsamic vinegar.