Fresh Marinated Beets

Anyone who lives with their significant other knows the joy of having the place all to yourself for the evening.  This is your chance to do everything that you’ve been wanting to do… everything that you don’t want anyone else to know about.  And, if your evening agenda happens to include making a giant beet salad and eating it all by yourself while watching The Notebook?  Then I think we need to be friends.

If it’s true that you are what you eat, then I am a beet right now.  Really.  I’m just a giant walking red beet.  I don’t know if I just need extra iron right now or think beet-red teeth have suddenly come into fashion, but I just can’t get enough.

The other day my co-worker was telling me about how she likes it when people bribe her with food.  One of the chefs we work with even went so far as to bribe her with a chocolate chip cookie fresh from the oven.  Hmm, sure, that sounds okay… but if you really want me to do something for you this week?  Bring me some beet salad.

This is a really simple recipe involving a little vinegar and oil.  I personally like simple beet salads without a lot of fuss or added sugar, but you can easily adapt this one to suit your tastes.  Adding in some fresh herbs like basil, parsley, and any kind of mint really brings out the flavors of the beets.  You can also use edible flowers (like those pictured above) as a garnish or to add a bit of spice to the salad.

Fresh Marinated Beets
Serves: 4

6 medium beets
1 Tablespoon olive oil
1 Tablespoon apple cider vinegar
1 Tablespoon lemon juice
freshly-ground black pepper and sea salt to taste
some fresh herbs for garnish

Place the beets in a medium pot, add enough water to cover, and bring to a boil.  Cook on medium heat for 45 – 60 minutes, or until the skins can be rubbed off with your fingers.  (To test one, fish it out of the pot with a pair of tongs and run it under cold water until it’s cool enough to handle.)  When the beets are ready, give them a few minutes to cool, then peel the beets using your fingers and cut them into bite-size pieces.

Toss beets with the olive oil, apple cider vinegar, and lemon juice.  Top with pepper, salt, and herbs if desired.  Serve warm or chilled.

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