2-3 small organic red beets, washed and peeled
2 C Wholesome granulated sugar
2 C water
Pinch of kosher salt
2 Tbsp. organic lemon juice
Slice your beets on a mandolin or use a very sharp knife.
In a medium size pot, heat your sugar, water, salt, and lemon juice over medium heat until the sugar dissolves. Add all of the beet slices. Stir so they don’t stick.
Bring the mixture to a boil and then simmer until the beets have softened, about 10-15 minutes.
Remove from syrup to a parchment lined baking sheet.
Preheat oven to 250 F.
Lay out 10-12 toothpicks.
Once beets are cool enough to handle, roll one up, take another beet slice and wrap around the first one, with your next slice, start the end of the new slice just over where the seam of the previous one is, and repeat with 3-4 more slices of beet until it starts to look like a rose.
Lay out 5-7 beet slices at a time, some smaller than the others.
Start with the smallest slice and roll tightly to form the center. Grab another slice of beet and place the end on the opposite side. Repeat until your rose is just the way you like it.
Carefully push a toothpick through the center from side to side, you will probably need 2 per rose. Place on a parchment lined baking sheet.
Bake the roses for 45 minutes to 1 hour, they should be firm and dry. Remove from oven and raise the heat to 325. Bake for another 10-15 minutes. Keep an eye on them so they don’t brown.
Remove from oven and allow to cool. Once cool, remove toothpicks.