January 19, 2017
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.
1Fill 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.
2Boil the beets until soft, about 30 minutes.
3Remove the beets from the pot, allow them to cool and then peel them. Be sure to reserve the beet water for the marinade.
4Slice the peeled beets into rounds about ⅛” thick with a sharp knife.
5Marinate the beets. Set up two large tupperware containers or sealable owls—one for the red and one for the golden beets.
6Combine 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).
7Add 2 cloves of garlic to each tupperware.
8Add the beets to their color-appropriate bowls and refrigerate for 30 minutes, then remove the garlic from the marinade.
9The marinated beets can be stored in the refrigerator for a week
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