When planning a meal, I start with a vegetable and build around it: protein, second side dish, starch, and so on. I prefer highlighting the vegetables, leaving the rest of the meal to complement them. This recipe can serve several purposes: the marinated beets can be a side dish on their own, tossed into a leafy green salad, or placed on top of grilled chicken or a well-seasoned pork chop. The marinade gives the naturally sweet beets a punch of acid and the soft herbs brighten each bite, dulling the beets’ earthy flavor. Tossing with Marcona almonds provides texture to the dish –– use Marcona because they are sweeter and softer with a buttery flavor compared to the classic almond. The best part of this recipe is the beets can be made and left to marinate a few days, developing more flavor.

Marinated Beets
Serves 6

Ingredients
1 pound baby golden or red beets, trimmed and scrubbed
½ cup Sherry or red wine vinegar, divided
2 tablespoons plus ¼ cup olive oil
¼ cup water
Salt and ground black pepper, to taste
1 medium shallot, finely chopped
1 teaspoon fresh thyme, chopped
¼ cup Marcona almonds or raw pistachios, chopped
2 tablespoons fresh tarragon, chopped
1 teaspoon fresh mint, chopped

Directions 

1. Preheat the oven to 425 degrees. Combine beets, ¼ cup vinegar, 2 tablespoons oil, and ¼ cup water in a baking dish and season with salt. Cover with foil and steam in the oven for 40–50 minutes, or until beets are tender.
2. Remove from the oven and let cool slightly. Using a paper towel, rub off skins. Wear gloves if you have them to prevent your hands being stained. Cut beets into quarters and place in a large bowl. 
3. Toss beets with shallot, thyme, remaining vinegar, and remaining oil. Season with salt and black pepper. Let sit for at least 2 hours.
4. Toss beets with almonds, tarragon, and mint just before serving.

Unpretentious People Say...

Other Articles You Might Enjoy