Marinated Beets
We love beets! And seem to either have too many, or none at all! This is an easy way to make the most of those delicious, seasonal beets. This simple method, as my mother used to do, will give you a whole new version of beet deliciousness! Great as a side dish or as an addition to salads. Great with our Balsamic Vinaigrette. Enjoy!
Ingredients
- 1 lb fresh beets
- 2 cloves fresh garlic, chopped
- 1/4 cup Salute Santé! Champagne Vinegar
- 1/2 tsp salt
Instructions
- Wash beets. Remove any stems and leaves.
- Prepare the beets. Depending on the size, either cut in half or quarters, or boil whole for small beets.
- Boil beets about 20 minutes until a fork can easily insert into the beet. Let cool.
- Chop garlic. Add to mason jar.
- Add cooked beets to jar. Pour in champagne vinegar. Add salt.
- Allow beets to marinate about 1 day. They will can keep up to a week.
- Serve alone as a side dish, or on top of salads.
Notes
Delicious served over a salad with chèvre or feta cheese. Add Balsamic Vinaigrette for a perfect combination of tastes. Can be done with ruby red, golden or chioggia beet varieties.