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Whenever I want to wow my friends with something colorful that's a breeze to make, I go for these pickled beets. The tang from the vinegar really makes their natural sweetness shine through.
Every fall, when beets are everywhere, this salad ends up on my table. It started out as a way to use what I’d grown, but now it’s the most requested dish at our family get-togethers.
Ingredients
- Olive oil or flavored oil: give it a drizzle for silkiness and depth
- Dill, tarragon, or arugula: pick your fave—these bring in fresh, peppery notes to balance out those earthy beets
- Freshly cracked pepper: gives just the right amount of warm spice
- Salt: about 5ml—helps every bite taste way better
- White balsamic vinegar or raspberry vinegar: 60ml—it kicks the sweetness up and makes the whole thing pop
- Cooked and peeled beets: 2 x 500g packs or 1kg fresh (then cook)—totally delivers a sweet, earthy vibe
Simple Step-By-Step Directions
- Finishing touch:
- Toss on your herbs or leafy greens, pour over a glug of olive oil, season again with salt and pepper, and mix well so everything gets nice and coated
- Taste and tweak:
- Give it a taste after chilling—add more salt or a little extra vinegar if you feel like it needs it
- Chilling:
- Make sure to cover the bowl and leave it in the fridge six to twelve hours so the beets soak up all that flavor
- Getting the marinade going:
- Once the beets are in a bowl, pour in vinegar and sprinkle on salt, then crank some pepper over the top—this step is what really gives the flavor depth
- Slice those beets:
- Cut them into thin wedges or matchsticks. It looks pretty and helps them soak up everything later
Good to Know
- Stash any extra in the fridge—they get tastier over the next five days
- You can enjoy this straight from the fridge or let it come to room temp, whatever you like
- They're packed with good stuff like antioxidants, so they're not just tasty but also super healthy
I honestly think beets are way underrated. The first time I saw how much you can do with them was on a trip in Eastern Europe. Since then, I keep them in my kitchen all the time, and this easy vinegar soak? Still my go-to way to eat them.
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Storage and Make-Ahead Tips
Go ahead and make these marinated beets up to three days early. Just stash them airtight in the fridge—the flavor only gets better. Toss in the herbs and oil right before you eat so they stay perky and vibrant.
Tasty Twists
If you wanna switch it up, crumble goat cheese over your beets or add blood orange wedges for a sweet touch. Try crushed pistachios or toasted fennel seeds for an awesome crunch. For a bit of sweetness, a drizzle of honey or a couple citrus pieces totally change things up.
Serving Ideas
This beet salad goes great with roasted or grilled meats—it's awesome next to lamb or duck. Or pile it on cooked lentils or quinoa for a filling veggie meal. When you're serving a crowd, pop it in a big white bowl to show off its ruby color.
Chef’s Tips
- Beets can stain, so pull on some gloves if you're handling them raw
- If you wanna save time, grab store-bought cooked beets—they're usually vacuum-sealed and handy
- Roasting the beets in the oven keeps their flavor and good-for-you stuff way better than boiling
Frequently Asked Questions
- → How should I cut the beets for this dish?
Slice the beets into small wedges or fine strips, depending on what you prefer.
- → What vinegar works best for the marinade?
Go for white balsamic vinegar or raspberry vinegar to get a sweet and tangy flavor.
- → How long should I let the beets marinate?
Let the beets soak in the marinade for 6 to 12 hours in the fridge to bring out the best flavors.
- → What are good toppings to pair with this salad?
Fresh herbs like dill, tarragon, or arugula and a drizzle of olive oil work wonderfully as toppings.
- → Can raw beets be used in this dish?
Absolutely, but it's better to cook them first. Check out the provided tip for cooking raw beets perfectly.
- → How can I adjust the seasoning after marinating?
Taste the beets after they've marinated, then add more salt, pepper, or even a splash of vinegar if needed.