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Marinated Beets

Marinated Beets
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Marinated Beets

Marinated Beets

The sweetness of beets are contrasted with a vinegar tanginess in this simple marinated beet recipe. Use them in salads, sides and jar them for snacks.

Yields2 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

Ingredients

 4 medium red beets
 4 medium golden beets
  cup Colavita Aged Red Wine Vinegar, divided
 a pinch of salt
 garlic cloves, cut in half
 4 tsp sugar, divided

Directions

1

Fill two large pots with water and bring to a boil. Add the red beets to one pot and the golden beets to the other, so that the red color does not dye the golden beets.

2

Boil the beets until soft, about 30 minutes.

3

Remove the beets from the pot, allow them to cool and then peel them. Be sure to reserve the beet water for the marinade.

4

Slice the peeled beets into rounds about ⅛” thick with a sharp knife.

5

Marinate the beets. Set up two large tupperware containers or sealable owls—one for the red and one for the golden beets.

6

Combine the ⅓ cup vinegar and 2 teaspoons of sugar in each container. When the sugar has dissolved in the vinegar, stir in ¼ cup of the cooking liquid from the beets (one golden and one red).

7

Add 2 cloves of garlic to each tupperware.

8

Add the beets to their color-appropriate bowls and refrigerate for 30 minutes, then remove the garlic from the marinade.

9

The marinated beets can be stored in the refrigerator for a week

Ingredients

 4 medium red beets
 4 medium golden beets
  cup Colavita Aged Red Wine Vinegar, divided
 a pinch of salt
 garlic cloves, cut in half
 4 tsp sugar, divided

Directions

1

Fill two large pots with water and bring to a boil. Add the red beets to one pot and the golden beets to the other, so that the red color does not dye the golden beets.

2

Boil the beets until soft, about 30 minutes.

3

Remove the beets from the pot, allow them to cool and then peel them. Be sure to reserve the beet water for the marinade.

4

Slice the peeled beets into rounds about ⅛” thick with a sharp knife.

5

Marinate the beets. Set up two large tupperware containers or sealable owls—one for the red and one for the golden beets.

6

Combine the ⅓ cup vinegar and 2 teaspoons of sugar in each container. When the sugar has dissolved in the vinegar, stir in ¼ cup of the cooking liquid from the beets (one golden and one red).

7

Add 2 cloves of garlic to each tupperware.

8

Add the beets to their color-appropriate bowls and refrigerate for 30 minutes, then remove the garlic from the marinade.

9

The marinated beets can be stored in the refrigerator for a week

Marinated Beets

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