I love beets, and especially beets that have been sitting in a tangy, savoury, slightly sweet yet slightly garlicky marinade for days on end. I won't bore you on the more technical "tips and tricks" on how to bake a great beet here, but if you'd like to read more check out my beet blog, The Beetdown on Beets.
Now I don't eat these straight up, although they are delicious that way. Instead, I add them to salads (try my roasted beet, chicken and goats cheese salad), sandwiches and burgers. They also make for a great white pizza topping, just make sure to leave off the marinara sauce - yuck. As they are such a "meaty" root, they make for great vegetarian dishes. Try slapping a few of these beets on sourdough with some goats cheese and pesto - it's a game changer!
The best thing to do is experiment, try them on everything. I've even seen beets added to risotto - something I am keen to try. Let me know what combos you come up with, would love to post a recipe based off your suggestions!
White Wine Marinated Beets
- 2 beets
- 4 Tbs apple cider vinegar
- 4 Tbs white wine
- 1 clove garlic, minced
- 4 Tbs olive oil
- 2 Tbl sugar
- 2 Tbl salt
- 2 Tsp fresh squeezed lemon
- Step 1 Preheat oven to 400 F
- Step 2 Wash and trim your beets so they have a slight flat surface on both the top and bottom (where the roots and stems are) about the size of a quarter
- Step 3 Wrap beets in aluminum foil, set on a tray and bake for 1 hour. Don’t forget to put them on a tray! These babies leak and will leave a terrible stain on the bottom of your oven.
- Step 4 Once the beets are out of the oven and have cooled down, use a paper towel to rub off their skin. Cut into 1/4 inch slices and set aside.
- Step 5 Combine the vinegar, wine, garlic, olive oil, sugar, salt and lemon in a bowl and pour over sliced beets.
- Step 6 Set in fridge overnight before serving on salads, burgers, or just by themselves!