Marinated beets
If you're a beet person who just never seems to get around to actually eating them, this is the simple prep method you need. I'm hesitant to call it a recipe since it's actually really simple, but it transforms beets from something that sits at the bottom of your crisper drawer into something snackable you'll pull out of your fridge every couple of days and want to make again.
It's hard to overstate just how much more quickly we go through beets at home when we have these marinated beets around!
This recipe essentially involves boiling beets, peeling them, cutting them, and marinating them in a tub in your fridge until you're ready to use them.
How to use marinated beets
Marinated beets go where pickled beets can't. They're far more versatile.
Use them in beet salads, as a lettuce salad topper, as a colorful addition to homemade hummus, in our Marinated beets over whipped feta with pistachios and honey recipe, or just for snacking (you'll be surprised how often you'll choose this one!)
When are beets in season?
Beets are in season starting around mid-June until deep into winter, thanks to their incredible ability to store. A crop harvested in September has lasted us up until the next April (and maybe it would have lasted even longer if we didn’t eat them first!)
If you buy your beets with the tops (leaves) attached, just remove them and store separately in plastic bags or containers. Beet roots will store for weeks if not months, which makes them an incredible vegetable to always have around for when the inspiration strikes... or when you have this recipe and are downing them at rates faster than ever before! Your health will thank you. But hopefully you'll absolutely love the taste too.
Marinated beets
Adapted from Piecemeal by Katherine Pauline
Yield: About 4½ cups
Ingredients:
2 lb. beets (about 1½ bunches)
3 Tbsp red wine vinegar
2 Tbsp extra virgin olive oil
1 tsp fresh or dried thyme, rosemary, dill, or chives
½ tsp salt
Black pepper, to taste
Directions:
Trim the beet greens to about 1 inch above the root. Wash the beets thoroughly, then place in a pot and cover with water. Bring to a boil and cook for 45 to 60 minutes, depending on size, until fork-tender.
Drain and run cool water over the beets until they're cool enough to handle.
Trim off the tops and tails, then gently rub the skins off with a dry paper towel. If the beets are fully cooked, the skins should slip right off.
Slice into wedges or rounds and transfer to a container. Add the red wine vinegar, olive oil, herb of choice, salt, and black pepper. Toss to coat.
Store in the refrigerator until ready to use, or up to 6 days.
