Spiced Marinated Beets
Spiced Marinated Beets
Category
VEGETABLES & GRAINS
Servings
About 5 cups
Ingredients
2 lbs. (about 6) Red beets, scrubbed
2 tsp. Coriander, mustard, fennel, caraway, and/or cumin seeds
2 Bay leaves
1/3 c. Olive oil
¼ c.Red wine vinegar
Kosher Salt
Directions
Notes:
you can replace the whole spices with your choice
Beets can be marinated 5 days ahead. Cover and chill
Directions:
Preheat oven to 425◦.
Place beets in a shallow baking dish and add water until it reaches about ½” up the sides of the beets. Cover with foil, crimping edges to make a tight seal.
Bake beets until a skewer poked through foil easily pierces flesh, 65-75 minutes. Remove from oven, uncover, and let sit until cool enough to handle.
Using paper towels (wear gloves to keep your hands stain free), rub skins to remove; discard. Lightly crush beets with the flat side of a chef’s knife, then tear into bite-size pieces and place in a large bowl.
Heat oil, spices, and bay leaves in a small skillet over medium heat and cook, swirling often, until oil is sizzling around spices and spices are fragrant, about 3 minutes. Pour over beets, add vinegar and toss to combine. Season with salt. Let cool.
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