Tomato Glazed Beets

Difficulty: Simple
Time: 1 hour 15 minutes
Serves: 4

  • 4 tbsp olive oil
  • 1 onion, chopped
  • 1 tsp whole cumin seeds
  • ¼ tsp chili flakes
  • 1 clove garlic, minced
  • 8 Campari Tomatoes, chopped
  • 1 ½ lbs beets, peeled and quartered
  • 1 tbsp red wine vinegar

If you have a non-beet lover in your family, try this Campari Tomato recipe and convert them. It’s equally good served cold.


  1. Heat olive oil in a medium skillet over medium/high heat. Add onion, cumin seeds and chili flakes and cook until onion begins to soften and brown (about 10 minutes). Add garlic and sauté for 2 minutes. Add Campari Tomatoes, beets, and red wine vinegar. Bring to a simmer, cover the pan and cook for 45 minutes. Cook until beets are tender.
  2. Remove lid and turn heat to medium/high to thicken the sauce. The sauce should glaze the beets.
  3. Serve hot or cold.