Roasted Beets & Yogurt with Cinnamon Pear Balsamic

Roasted Beets & Yogurt with Cinnamon Pear Balsamic Vinegar

Designed for our Aged Balsamic Collection, this recipe is a simple and elegant party hors d’oeuvre!

Products used: Aged Balsamic Collection, Cinnamon Pear Balsamic Vinegar, Sicilian Sea Salt,


Beets of choice
SOOC Cinnamon Pear Balsamic Vinegar
Greek Yogurt
Mild SOOC Extra Virgin Olive Oil
SOOC Sicilian Sea Salt


Roast beets in a 350˚F oven. Remove when beets are tender and easily pierced with a knife. Remove and use a towel to hold and peel beets. Cut the beets into ¼ in cubes and toss with Cinnamon Pear Balsamic when warm. Allow to cool completely in Cinnamon Pear Balsamic.

Spread yogurt onto crackers or baguette, then add beets and Cinnamon Pear Balsamic. (For a gluten-free option, put yogurt and beets into a small tasting cup).

Finish with a drizzle of Extra Virgin Olive Oil and sprinkle with a pinch of Sicilian Sea Salt.