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Marinated beet salad

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Ingredients

  • 1 pound beets (red, chioggia, golden, or white)
  • 1 teaspoon vinegar (red wine, sherry, or white wine vinegar)
  • 1 teaspoon to 2 teaspoons extra-virgin olive oil.

Preparation

Baking Directions:

Trim the greens to 1/2 inch from 1 pound beets (red, Chioggia, golden or white).

Wash thoroughly.

Put them in a baking dish with a little water (enough to cover the bottom of the dish to a depth of 1/8 inch) and sprinkle with salt.

Cover tightly and bake the beets in a 350°F oven until they can be easily pierced with a sharp knife, 30 minutes to 1 hour, depending on their size.

Uncover and cool.

Cut off the tops and roots and slip off the skins.

Cut the peeled beets into small wedges or 1/4-inch dice and sprinkle with 1 teaspoon vinegar (red wine, sherry or white wine vinegar) and salt.

Let stand for a few minutes to allow the beets to absorb the flavor.

Taste and add more salt or vinegar as needed.

Toss with 1 to 2 teaspoons extra-virgin olive oil.

Serve alone, or with other salads.

Tips:

VariationsSubstitute fresh orange juice for some of the vinegar and toss with grated orange zest.

Toss with 1 tablespoon chopped fresh herbs such as mint, tarragon or cilantro.

Add 1/2 teaspoon grated fresh ginger with the olive oil.

Bake the beets with 1 teaspoon fennel or cumin seeds sprinkled over them.

Toss with a small amount of nut oil instead of olive oil.

Walnut oil is particularly tasty with beets.