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  • Balsamic Vinegar 2015
  • Balsamic Vinegar 2015
  • Balsamic Vinegar 2015

Balsamic Vinegar 2015

Harvest 2015 | En inventaire | oz

par oz

x $3.48 = $3.48


Local Balsamiq Vinegar tastes like real vinegar imported from Italy, but less expensive and taste with native flavour. It works well in a salad mixed with extra virgin olive oil. Put it on lettuce or a tomato slice and give it a try with crisp toast! 

Recette du moment

Ingrédients Roasted Balsamic Beets Préparation

Roasted Balsamic Beets

3 1/2 pounds assorted small beets, trimmed and cleaned

3 small red onions, each cut into 8 wedges

1 tablespoon olive oil

1 1/2 teaspoons McCormick Gourmet™ Rosemary, Crushed

1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt

2 tablespoons balsamic vinegar

  1. Preheat oven to 425°F. Wrap 3 beets at a time in foil. Place in shallow baking pan.
  2. Roast 1 hour or until beets are tender when pierced with small knife. Cool until able to handle. Peel then quarter beets. Toss beets, onions, oil, rosemary, thyme and sea salt in the same baking pan.
  3. Roast 35 to 45 minutes or until onions are tender. Drizzle balsamic vinegar over vegetables. Roast 5 minutes longer or until vinegar is the consistency of syrup. Gently toss vegetables before serving.

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