Preheat over or air fryer to 350 degrees
Place whole beet on a cookie sheet, and drizzle with 1 tbsp olive oil
Roast in the oven or air fryer for 1 hour, remove and let rest
Heat 3 tbsp olive oil over medium-low heat
Add sage leaves, and remove from heat (leaves will sizzle, but you do not want to continue to fry them, or they can burn)
Dice beet into ½” cubes (no need to remove the skin)
Combine diced beets, fried sage with oil and sugar in a sealable container, stir to incorporate sugar
Place in the refrigerator for 2-3 days, but stir one or twice a day to help dissolve the sugar
Strain beet and sugar mixture through a fine mesh strainer, then wash the vinegar through the beet/sage residue into the same container
Refrigerate and enjoy!
Recipe makes appx 14 oz of cocktail shrub