Gingerly Picked Beets With Cinnamon and Pepper

1. 1

   Boil the beets in a lage pan of water until tender, 45-60 minutes.

2. 2

   Cool, peel off the skins and slice the beets into wedges.

3. 3

   Place in a shallow bowl in one layer.

4. 4

   Heat the sugar, ginger, vinegar and water until just boiling and add the cinnamon stick and scotch bonnet, if using.

5. 5

   Pour over the sliced beets and allow to sit until cooked.

* Per serving · 4 servings · Values may vary.

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