Marinated Beets

I LOVE LOVE LOVE golden beets and I've used them in a salad before but today picking up the biggest golden beets I'd ever seen in my life (bigger than my fist!  Courtesy of the Trout Lake Farmer's Market!), I knew I had to let them shine.  I remember eating this beautiful side of marinated beets at La Ghianda so I wanted to recreate that dish.  Here's my version so enjoy!

Tools needed:

• Strainer (optional)
• Cutting board and knife
• Measuring spoons
• Medium-sized pot
• Medium salad bowl

Ingredients:

• 4-6 medium red or golden beets (or two humungo ones in my case!)
• 2 tablespoons extra virgin olive oil (or regular olive oil)
• 1 tablespoon apple cider vinegar or white wine vinegar
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Parsley to garnish (optional)

Directions:

1.  Place beets in medium sized pot and fill with enough water to cover the beets with 2 cm of water.  Place onto burner on high heat.  Once it boils, reduce to medium heat and let the beets simmer 35-45 minutes depending on the size of the beets.  To check if they're cooked, use a spoon and try to peel the skin and if it comes off easily, then it's good and cooked.


2.  Strain beets in strainer and cover with cold water.  Once cooled, cube beets into bite-sized pieces and place into salad bowl.


3.  Add vinegar, lemon juice, salt and pepper to taste and mix together so that the beets are completely mixed with the marinade.


4.  Cover bowl and place in fridge to let the flavors meld and cool the beets to a nice cold salad for at least 1 hour.  Remove from fridge right before serving and garnish with parsley or other herbs if you like.


5.  Eat and enjoy!

(Recipe adapted from The Love of Food)