Marinated Beets

from Sara La Fountain

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Serves 5-6

8 Beets
4 tsp Red wine vinegar
1 tsp Honey
Black pepper
⅓ cup (75 ml) Olive oil

This is how you do it:
It is important to remember to wash the beets well before boiling. Do not peel them or remove their stems; this will keep the color and taste intact.

Cook the beets for about 35 minutes, until they are fork tender. Once cooked, chill with cold water, this will help to remove their skins.

Next, make simple marinade. Mix together the red vine vinegar, honey, salt and black pepper.

Whisk the ingredients together, then gently pour in olive oil while whisking at the same time. Add the beets to the marinade and put in the fridge for half an hour.

Taken from Episode #105: Helsinki on a Plate - Helsinki, Finland.