Black Truffle Beets

Black Truffle Balsamic Vinegar Beets (low-amine, gluten-free, soy-free, dairy-free, vegetarian, vegan, nut-free, paleo) photo

Black Truffle Balsamic Vinegar Beets (low-amine, gluten-free, soy-free, dairy-free, vegetarian, vegan, nut-free, paleo)

This recipe couldn’t be more simple, really. It is subtle, delicious, and tastes like a lot of thought went into it. Just the way I like it.

6 small beets (I prefer to use 3 golden beets and 3 red for a nice color balance)

2-4 Tbsp balsamic vinegar substitute

dash cayenne

6-8 drops black truffle oil

1/4 C chopped flat-leaf parsley (leaves only), loosely packed.

  • Once beets are washed, and the stem-end is trimmed off (stem-end) often holds grit or dirt, so you’ll want it cut/shaved off. I shave off the dirt-collecting areas so that it wastes as little beet as possible. Do not cut the beets beforehand unless necessary to fit into the pot – the more internal surface area is exposed, the more sugar and flavor loss you will experience.
  • Boil or steam beets for about 10-20 minutes, or until you can poke it through with a fork, but retains some of its firmness. If boiling, start from cold water so that the beets cook evenly.
  • Drain beets and allow to cool.
  • Once cooled, cut into slices and place in a serving bowl.
  • Add all other ingredients and mix well. Allow to sit for at least 5 minutes to give them time to absorb the balsamic vinegar.
  • Stir again and serve, or cover and refrigerate for later consumption.
AMINE BREAKDOWN:
Very Low Amine: beets, parsley
Low Amine: low-amine balsamic vinegar substitute
Very High Amine: cayenne, truffle oil
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