Marinated Beets
When in doubt about what to do with beets, I aways prepare them this way - boiled til tender, then marinated. Marinated beets only get better with time, taste great cold, and add an instant burst of deep, jewel-toned color to any plate or table.
Marinated Beets
serves 4-6
4 medium beets
sea salt
1 - 1 1/2 tablespoons red wine vinegar
olive oil
1 garlic clove, finely grated or minced
handful of dill (or parsley, mint), minced
1 teaspoon freshly toasted and ground coriander (optional).
freshly ground black pepper
Add the beets to a medium pot, cover with water, add a pinch of salt, and set to a boil. Boil for 40 minutes, or until the beets are easily pierced with a knife. Run the beets under cold water to cool them down. Peel the beets (the skin should come off easily after boiling), and cut them into eighths.
Add the beets to a bowl, along with the vinegar, enough oil to coat the beets, garlic, dill, coriander, if using, salt, and plenty of pepper. Mix to coat and taste for salt and vinegar, adjusting if needed. Let the beets marinate for at least 1 hour at room temperature or overnight in the refrigerator. Serve cold or at room temperature.
Intuitive Cooking Takeaways
Beets can also be steamed or roasted for this recipe.
Other spices can be used in the marinade - whole cumin seeds come to mind.
If your beets come with greens, blanch them in the same water you used to boil the beets until soft (1-2 minutes), strain, squeeze out any excess water, chop them up, and add the greens to the marinated beets.