Sweet and sour marinated beets make for a delicious snack. They also add a bit of zing to salads and sandwiches.
Steps
1
Cooking the Beets
Ingredients
2 whole large red beets
1 to 2 tbsp red-wine vinegar*
Wash and scrub the beets to remove any dirt.
Place them into a small pot and cover with cold water. Add the vinegar. * Depending on the amount of water used, about 1 tbsp of vinegar per liter or quart of water will help to maintain the deep color of the beets. Season the water with salt and bring to a simmer.
Simmer gently until the beets are tender and cooked through. Insert a paring knife into the middle. There should be little resistance and the beet should slide easily off the knife when lifted.
2
Peeling the Beets
Once the beets are cooked, remove from the water.
When they are cool enough to handle, peel the beets, using the back of a paring knife. The back of a paring knife allows you to peel the skin and maintain the natural shape of the beet. (Wear a pair of food safe gloves, if you don't want to stain your hands.)
3
Making the Marinade & Storing
Ingredients
1/3 cup vinegar
1 tbsp sugar
Cut the beets into slices, wedges or cubes. Place them into a small container and pour the vinegar and sugar over top. Stir gently to combine. Cover with a tight-fitting lid and store in the refrigerator. Toss the beets every so often to coat them in the marinade.
Consume the marinated beets within 5 days.
9 Comments
Geni P•
Can these be frozen? I have been eating them for 5 days and I don't want to throw them out.
So glad that you liked the marinated beets. As for freezing beets, they actually do freeze pretty well—because they are a more hearty vegetable, they generally don't become mealy when frozen and thawed. Cheers!
Hi there Debra and yes, indeed, you can substitute apple cider vin for the red wine vin. Your color and flavor profile might change a bit - but I've done it that way in the past and it was delicious! Thanks so much for learning and cooking with Rouxbe! Chef Kirk
Dawn T •So glad that you liked the marinated beets. As for freezing beets, they actually do freeze pretty well—because they are a more hearty vegetable, they generally don't become mealy when frozen and thawed. Cheers!
Stephanie S •cleaning out my fridge and see that I have about 6 beets how should I adjust marinade to accommodate them?
Ken R • Rouxbe Staff •Hi- You just scale up proportionally. If yo think you have 3 times as many beets as the recipe calls for, just increase all other ingredients 3x. ~Ken
Kirk B •Hi there Debra and yes, indeed, you can substitute apple cider vin for the red wine vin. Your color and flavor profile might change a bit - but I've done it that way in the past and it was delicious! Thanks so much for learning and cooking with Rouxbe! Chef Kirk
Sunnie S •Delicious and refreshing! I love picked anything and this recipe was so easy. I will use these in salads and for snacking!
