- 1 cup sugar
- 1 1/2 cup red wine vinegar
- 1 1/2 cup water
- 3 red beets, peeled and cut into batons (or or matchstick pieces 1/4 inch thick)
- 8 basil leaves, chiffonade
In a deep pot, combine the sugar, vinegar and water. Add the beets to the pot and bring to a simmer. Allow to simmer, uncovered, for approximately 45 minutes or until beets are tender and only a small amount of syrupy liquid remains. Let cool.
When beets and syrup are cool, add the basil chiffonade.