MARINATED BEETS

This is a simple and incredibly delicious roasted beet recipe. I prefer golden beets over red. The golden color and tone always looks beautiful in a salad. Golden beets also won't stain your hands. Any color beet will do whatever you can get your hands on. Let’s make them. Picture above is a combo of golden and red beets.

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MARINATED BEETS

PREP TIME: 15 mins

COOK TIME: 30 mins

SERVING SIZE: 6 servings

WHAT YOU’LL NEED:

• A bunch or 2 of Beets

• A Sheet Pan

• Tinfoil

• Extra Virgin Olive Oil

• Red Wine Vinegar

• Honey

• Diamond Crystal Kosher Salt

• Fresh Dill (optional but it’s nice)

HOW TO MAKE THEM:

1. Pre-heat your oven to 400 degrees

2. Clean your beets and cut the top and bottom off

3. Cut the beets in half of quarter them depending on how large they are

4. Rip off a piece of tin foil about a foot long

5. Drizzle olive oil on the tinfoil

6. Place the beets skin side up on the tin foil and wrap them my in a tinfoil blanket

7. Place the packet of beets on the baking sheet

8. Bake at 400 degrees for 30mins (may take longer if they are large)

9. Once fork tender turn the oven off, let the beets cool a bit

10. Remove the beet skin with two paper towels, it should slide right off

11. Put the beets in a glass container with a lid

12. Toss them in red wine vinegar, olive oil, kosher salt and honey

13. Let them sit over night in the fridge and the next day you have the most delicious beets

14. They’ll be good in your fridge for 4-5 days - technically they are pickled