Easy Marinated Beets

I have to confess, I haven't made pickles in about 25 years.  Even though I have a large garden and lots of fresh produce it seems that by the time I weed the garden, pick the vegetables, and wash them I don't have much time or energy left for things like pickling.  I like something fast like a sauté or a salad.  Fresh vegetables are so good that we usually like them just steamed.  Beets, however, aren't everyone's favourite and so they benefit from a little dressing up. This recipe is perfect for that, it is quick and easy but it adds a little extra flavour to the beautiful beet.
I love the colour of beets, so rich and bold and extraordinarily nutritious!  The phytonutrients with the deep red colour are called beta lain pigments which are great for detoxification, rich in antioxidants and have anti-inflammatory properties.  They are also low in calories, what more could you want?  It is important not to overcook them though or the betalain pigments will start to deteriorate.  It is recommended to steam them for a maximum of 15 minutes or roast them for a maximum of 60 minutes.

Easy Marinated Beets

  • 3 cups cooked, sliced beets (approx. 20)
  • 2 red onions, thinly sliced
  • 1 tsp. sea salt
  • 1/4 tsp. Black pepper
  • 2 Tbsp. Honey
  • 1/3 cup apple cider vinegar(or white vinegar)
  • 2/3 cup water 
Steam or roast beets until soft. Peel, slice and set aside.  In a medium sauce pan combine sliced red onions, salt, pepper, honey, vinegar and water.  Bring to a boil.  Reduce heat, cover and simmer for 5 minutes.  Pour over beets and mix well.  Refrigerate for a minimum of three hours or overnight.  Serve cold.

1 comment

Bethany said...

The beets look so pretty!