Preparation Time: 10min
Cooking Time: 20min
Number of Servings: 4
Ingredients
- 1 tbsp Pepper, black
- 0.52 cup slices Beets, boiled
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Regina Fine Red Wine Vinegar
- 1 tsp Salt
Directions
The biggest thing to be aware of when cooking beets is that they can bleed. Therefore, you should leave approximately 3-5 inches of the stem on each beet and cook it until your fork will easily penetrate to the middle of the vegetables. Cooking time will probably range from 15-20 min to completely cook the beets.
- When cooked to desired softness, remove beets from heat and drain.
- Allow vegetables to cool.
- Once cooled, you will know you allowed the beets to cook long enough because the beets’ outer skin will easily peel off in your hands. Peel all beets.
- Once peeled, slice beets into roughly equal sized slices (about 1/8 to 1/4 inch) and place in a mixing/salad prep bowl.
- Add oil, vinegar, salt and pepper to taste.
- You may eat the beets immediately or refrigerate for a couple of hours.
I find beets prepared this way are best cold, like a salad. Additionally, I also prefer them the second day, as they absorb the great vinegar and oil flavors, enhancing the natural sweetness of the beets. Serving size is 1/2 cup. Three medium sized beets will make roughly four servings.
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