Marinated beet salad (Print Version)
# Ingredients:
→ Main Vegetables
01 -
2 lbs of cooked and peeled beets or raw beets (see tip for cooking instructions)
→ Seasonings
02 -
1/4 cup of white balsamic vinegar or raspberry vinegar
03 -
1 teaspoon of salt
04 -
Freshly cracked black pepper
→ Toppings
05 -
Fresh dill, tarragon, or arugula leaves
06 -
A drizzle of olive oil or flavored oil
# Instructions:
01 -
Cut the beets into thin wedges or shred them into julienne strips.
02 -
Place the beet slices in a medium bowl, pour in the vinegar, sprinkle with salt, and season with pepper.
03 -
Cover the bowl tightly, then let it sit in the fridge for at least 6 to 12 hours so the beets can soak up the vinegar.
04 -
Take a quick taste and tweak the flavoring if you think it needs it.
05 -
Right before serving, toss with fresh herbs or arugula, drizzle on some olive oil, and add a pinch of salt and pepper.
# Notes:
01 -
Tip: To cook raw beets, place them in an oven-safe dish with some water, cover it tightly, and bake at 375°F (190°C) for 45 to 60 minutes depending on their size. Check so they don’t stick, and add more water if necessary. Once cool enough to handle, peel the skin off easily.