If you have a non-beet lover in your family, try this Campari Tomato recipe and convert them. It’s equally good served cold.
- 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.
- Remove lid and turn heat to medium/high to thicken the sauce. The sauce should glaze the beets.
- Serve hot or cold.