These marinated beets showcase summer beet flavor at its peak. Sea salt, apple cider vinegar, and a hint of rosemary heighten the earthy flavors of beets without overwhelming them.
Thanks to the unyielding bounty of our awesome Paisley Farms CSA, we are replete with beets. As of Sunday, the Brooklyn Supper refrigerator contained three bunches of beets and two bunches of beet greens. I had tossed around several recipe ideas, such as beet jam, which seemed mysterious and interesting, or pickled beets, always a winner, but really I just wanted to enjoy unmediated beet-ness. Cue (almost) effortless marinated beets.
These marinated beets showcase summer beet flavor at its peak. Sea salt, apple cider vinegar, and a hint of rosemary heighten the earthy flavors of beets without overwhelming them. This recipe is always great for make-ahead or meal prep salads – make it up to 5 days ahead and enjoy all week.
- 1 pound (or more) beets
- 1-2 tablespoons apple cider vinegar
- 2-4 tablespoons olive oil
- 1 tablespoon diced fresh rosemary, plus more for garnish
Preheat oven to 350 degrees F. Scrub beets thoroughly; trim greens.
Place beets in a large baking dish. Sprinkle with salt and cover tightly with foil. Roast until beets are tender, and you can easily pierce them with fork, for about an hour. Start checking after 40 minutes and add more water if too much has evaporated.
Remove from oven, uncover, and allow beets to cool. Skins should peel off with relative ease. This process can vary, so just do your best. Slice beets to a 1/4-inch thick moons and toss with vinegar in a large bowl. Let beets sit 30 minutes so they can absorb the vinegar.
After 30 minutes, add 1 tablespoon diced rosemary and drizzle olive oil sparingly. Add salt and pepper to taste. To serve, arrange beets on a large plate, and top with a twist of fresh pepper and a small sprig of rosemary, or over a green salad. I found that these were even better the next day.