Betteraves Marinées Recipe
Marinated Beetroot
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Ingredients
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Beets
Marinade
Finish
Method
Beets
- 1
Prepare and cook beets
Trim beet greens close to the root, leaving about 1/2 in. of stem to reduce bleeding. Rinse beets under cold water and peel if you prefer (you can also peel after cooking). Place beets in a large saucepan and cover with about 2 liters of cold water. Add 1 tablespoon kosher salt. Bring to a gentle boil, then reduce to a simmer. Cook until beets are tender when pierced with a skewer or knife, 30–60 minutes depending on size. Test at 30 minutes for medium beets.
- 2
Cool and slice
When tender, drain beets and transfer to a bowl of ice water to stop cooking and make peeling easy (if not peeled beforehand). Once cool, rub off skins with your hands or a towel. Slice beets into 1/4-inch (6 mm) rounds or wedges, as preferred. Place sliced beets into a clean heatproof bowl or jar large enough to hold them and the marinade.
Marinade
- 3
Make the marinade
In a small saucepan combine 120 ml red wine vinegar, 30 ml apple cider vinegar, 120 ml water, 50 g granulated sugar, and 1 teaspoon kosher salt. Add 1 teaspoon black peppercorns, 2 bay leaves, 4 allspice berries (if using), and 2 smashed garlic cloves. Bring mixture just to a simmer over medium heat, stirring until the sugar and salt dissolve, about 2–3 minutes. Remove from heat and let the mixture cool for 5 minutes.
- 4
Assemble
If using, layer a thin slice of red onion and a thyme sprig in the jar or bowl with the sliced beets. Pour the hot (but not boiling) marinade over the beets so they are fully submerged. Use a spoon to press them down and remove air pockets. Allow to cool to room temperature uncovered, about 30 minutes.
- 5
Chill
Cover the jar or bowl and transfer to the refrigerator. Marinate at least 8 hours for best flavor, preferably 24 hours. The beets will keep in the refrigerator for up to 10 days; flavors will deepen over time.
Finish
- 6
Serve
Before serving, drain the beets (reserve some marinade if you like to dress salads). Transfer beets to a serving bowl. Drizzle with 2 tablespoons extra-virgin olive oil, sprinkle with freshly ground black pepper to taste (about 1 teaspoon), and scatter chopped parsley or chives (about 2 tablespoons) over the top. Taste and adjust salt or vinegar by adding a splash of the reserved marinade or a pinch of salt if needed.
- 7
Storage
Store leftover marinated beets in their marinade in a sealed container in the refrigerator for up to 10 days. Bring to room temperature or serve chilled.
