These healthy, easy marinated beets are like candy, once you try them you won't be able to get enough!
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Salad, Side Dish, Vegetable
Cuisine: American
Servings: 6
Calories: 76kcal
Author: Chris Scheuer
Ingredients
1 ½poundsgolden beetsabout 7-8 medium-size beets
½cupwater
3tablespoonswhite balsamic vinegaror your favorite vinegar
½teaspoonkosher saltmore, to taste
¼teaspoonfreshly ground black peppermore, to taste
1-2tablespoonsextra virgin olive oil
1-2teaspoonsfinely chopped fresh rosemarythyme, dill, mint, chives or tarragon would also be delicious!
Instructions
Preheat oven to 425˚F.
Remove the tops of the beets, leaving about ½ inch of the stem. Wash the beets thoroughly and place them in a baking dish; they will fit in without crowding. Add ½ cup of water and cover tightly with foil.
Bake for 45 to 1 hour, until the beets can be easily pierced with a sharp knife. If the beets are not all the same size, some may take longer. Remove from oven, uncover carefully (steam will be hot!) and allow to cool.
Cut off the tops and bottom tails of the beets. Rub the peel gently with a dry paper towel to remove. The skin (peel) should slip right off.
Cut beets in half, then in quarters or eighths, depending on size. Sprinkle with vinegar and season with salt and pepper. Stir gently. Allow to sit for at least 30 minutes to allow the beets to absorb the vinegar.
Just before serving, taste and add a pinch of sugar if you note any bitterness. Stir gently. Season with a bit more salt and pepper if needed, then drizzle with olive oil and sprinkle herbs over the top.
Notes
See Café Tips above for more detailed instructions and tips.