Garlic Golden Beets

This recipe really surprised me. First of all, I’ve always thought that I disliked ALL beets even though I’d only actually tried the red version. For some strange reason, I decided to grow these in my backyard a couple of years ago and when they did really well, I was left wondering what to do with them all. I stumbled across this recipe in one of my many, many cookbooks and decided to give it a go. Like I said, I couldn’t have been more surprised. Not only did I not hate them, they have become one of my favourite veggies. Golden beets are sweet and earthy and they absorb the flavours of the garlic and red wine vinegar beautifully. Simple, gorgeous and utterly delicious.

Place beets in a saucepan full of water, cover and bring to a boil. Boil for about 50 minutes or until they can be easily pierced with a fork. In a medium bowl whisk together garlic, red onion, red wine vinegar, oil and salt and pepper. Set aside. Drain the beets when done. Let them cool for about 20 minutes and then remove skins. They should just slip right off. Trim off ends. Slice into 1/4 inch thick rounds. Transfer to bowl containing remaining ingredients. Toss gently. Garnish with parsley. Serve at room temperature or slightly chilled.

Adapted from Byron Ayangolu. “Garlic Golden Beets.”  125 Best Vegetarian Recipes.

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4.7 from 3 reviews

Garlic Golden Beets

 

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Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

Delicious, garlicky beets.

Website: WhatTheHeckDoIEatNow.com

Adapted From: Ayangolu, Byron. "Garlic Golden Beets." 125 Best Vegetarian Recipes.

Ingredients

• 1 lb golden beets unpeeled but scrubbed well
• 4 cloves garlic, minced
• ⅓ cup sliced red onion
• 2 tbsp red wine vinegar
• 3 tbsp extra virgin olive oil
• salt and pepper
• parsley

Instructions

1. Place beets in a saucepan full of water, cover and bring to a boil. Boil for about 50 minutes or until they can be easily pierced with a fork.
2. In a medium bowl whisk together garlic, red onion, red wine vinegar, oil and salt and pepper. Set aside.
3. Drain the beets when done. Let them cool for about 20 minutes and then remove skins. They should just slip right off. Trim off ends.
4. Slice into ¼ inch thick rounds. Transfer to bowl containing remaining ingredients. Toss gently. Garnish with parsley. Serve at room temperature or slightly chilled.

3.5.3208