Recipe by mysticalmagical
Feel free to use more garlic with this recipe.
Top Review by Nevdiliel
This recipe is super easy and versatile. I've used red and golden beets, and it's been excellent with both. I like to use 1 tablespoon of balsamic vinegar as opposed to red wine vinegar, but that's just because I love the taste of balsamic with olive oil. I like that I can minimally process the beets before plopping them on the stove to simmer away while I'm doing something else, then it takes no time at all to drain and cool them before peeling and slicing them into rounds and tossing with the other ingredients. The leftovers are equally good if not better. I also find the texture of the finished beets to be outstanding. They are smooth and almost silky, and without any residual earthy flavor or gritty texture. That's a win in my book. Thanks for sharing - this is my favorite, most often used beet recipe. :)
Directions See How It's Made
- Wash the beets and boil until tender, about 45 minutes (or 20 minutes in a pressure cooker).
- Remove the skins by running cold water over the boiled beets, and then slipping of their skins.
- Slice the beets and toss with the olive oil, vinegar, garlic, and salt.