Marinated Beets


This recipe just landed in my in box this very moment. How coincidental! By Martha Rose Schulman for the NYT. A little sugar softens the edge of the vinegar here and complements the natural sweetness of the beets. Keep these on hand for healthy snacks, or add to salads.

1 bunch beets
1/3 cup red wine vinegar or sherry vinegar
Salt to taste
2 garlic cloves, cut in half
2 teaspoons sugar

Place the beets in a saucepan, cover with water, add 1/4 cup of the vinegar and salt to taste. Bring to a boil, reduce the heat and simmer until tender, 30 to 45 minutes, depending on the size of the beets. Remove from the heat, add the garlic to the pot and set aside to cool.

Remove the beets from the pot (do not drain), slip off the skins and cut in wedges.

Combine the remaining vinegar and the sugar. When the sugar has dissolved in the vinegar, stir in 1/4 cup of the cooking liquid from the beets. Toss with the beets and the garlic. Refrigerate for 30 minutes, then remove the garlic from the marinade. Remove the beets from the marinade with a slotted spoon to serve.

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