Ingredients 1 each beets, bunch, small, organic, (about 4 or 5 beets), leave the stems on up to 2 or 3 inches, but wash well around them 1
leftover, assorted cruciferous veggie stems, optional (broccoli, cauliflower stems, peeled) 1/2 cup vinegar, rice, unsweetened 4 each sage, leaves, fresh 1/2 cup wine, white, white zinfandel 2 each shallot, cloves 4 each garlic, cloves 1 tablespoon oil, canola 1
salt, to taste 1
pepper, crushed, fresh, to taste 1
maple syrup, few drops 2 tablespoon creme fraiche, (similar to sour cream)
Directions: Thickly slice the beets and simmer in water for about 30 minutes, until cooked. Include the stems of leftover cruciferous veggies in this simmer. Strain and place in a bowl with 1/2 c rice vinegar and water to cover. Let sit overnight in the refrigerator, or for as long as you can. Use the beet leaves for making a green veggie to eat.