- 2 large beets
- 1/4 Cup cider vinegar
- One 28-ounce can whole tomatoes, drained
- 4 tomatoes, diced
- 1 clove garlic, diced
- 1/8 Cup extra-virgin olive oil
- Dash of salt
- 2 Tablespoons cornstarch (optional)
Preheat the oven to 350 degrees.
Place the beets in foil with the cider vineger and close the foil into a pouch. Roast in the oven until tender, at least 1 hour. The timing can depend heavily on the size of the beets, so make sure to check that they are soft before removing them from the oven.
While the beets are cooking, combine the remaining ingredients in a pot and bring to a boil. Reduce the heat to low and cook, covered, stirring occasionally. The sauce can continue cooking for as long as the beets are cooking.
When the beets are done and cool, remove them from the foil and vinegar and dice them into 1-inch cubes. Put them in with the sauce and let the mixture continue to simmer for at least 15 minutes. If the mixture is too thin, you can add the cornstarch to thicken it. Remove from the heat and serve hot.