Garlic Beets

"Feel free to use more garlic with this recipe."
photo by Anonymous photo by Anonymous
photo by Anonymous
photo by alenaellen photo by alenaellen
Ready In:




  • 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.

Questions & Replies

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  1. 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. :)
  2. These were good. I had been searching for a recipe like this that could satisfy both myself and my husband. He doesn't care for vinegar or salt, me on the other hand, want to taste my food :-) So, it was nice just to make all the beets using just 1 tablespoon of vinegar, and then I added as much vinegar and salt to my plate. Will definitely be making again, and again, and again :-)
  3. Delicious and very elegant.
  4. Hubby made this tonight with our csa veggies, and loved it! He added more garlic and said this is his favorite way to eat beets!
  5. used garlic powder since i ran out of fresh garlic. awesome flavor! definitely a keeper


  1. This turned out great. Very simple but flavorful! I have used balsamic vinegar in place of red wine and that was outstanding. Add in some parsley and you have a pretty summer salad.



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