I have been making these beets every time I picked up beets from my csa, and I’m sorry for not sharing with you sooner! They are simple to make, you already have the ingredients in your pantry (I hope) and you make them one night and eat them throughout the week. I like them plain, but you can also add them to salads.
Beets are really healthy! That’s why The New York Times featured them in “Recipes for Health.” So you should make these as a healthy snack. No more potato chips for you! Okay, so maybe I shouldn’t bad-mouth potato chips; they don’t stain my hands red when I handle them! And they’re crunchy and addictive and delicious. But so are these.
Marinated Beets from The New York Times
Ingredients:
- 1 lb beets, scrubbed and trimmed
- 1/3 cup red wine vinegar, divided
- salt to taste
- 2 garlic cloves, peeled and cut in half
- 2 teaspoons sugar
Directions:
- Put the beets in a saucepan and cover with water. Add 1/4 cup of the vinegar and the salt. Bring to a boil, reduce heat and simmer for 30-40 minutes, until beets are tender.
- Remove from heat and add garlic to the pot. Let cool.
- While cooling, combine the remaining vinegar and the sugar and mix until the sugar is dissolved. Set aside.
- Without draining the pot, remove the beets from the pot, peel the skins off and cut into wedges.
- Stir in 1/4 cup of the beet liquid and the garlic into the vinegar and sugar mixture. Toss with the beets and refrigerate for 30 minutes.
- Remove the garlic and serve, or cover and store in the fridge for up to a week.
