Ingredients

  • 3 pound (1.5 kg) beets
  • ½ cup (125 mL) vinegar (white wine, apple or herb)
  • 1 cup (250 mL) sunflower oil
  • ¼ cup (50 mL) maple syrup
  • Salt & pepper to taste

Preparation

In a medium size pot in lightly salted water, boil beets with skin on until tender, remove from the water and let cool. Peel the beets and grate them with a potato grater.

In a large mixing bowl combine the beets with the vinegar, maple, salt and pepper, lastly incorporating the oil.