Spiced Marinated Beets
Tender roasted beets marinated in a fragrant spiced oil with red wine vinegar. These colorful beets are infused with aromatic seeds and bay leaves for a flavorful side dish that can be made ahead.
Ingredients
- •2 pounds red beets (about 6 medium), scrubbed
- •⅓ cup olive oil
- •2 teaspoons coriander, mustard, fennel, caraway, and/or cumin seeds
- •2 whole dried bay leaves
- •¼ cup red wine vinegar
- •1 to taste Kosher salt
Cooking Instructions
- 1.
Preheat oven to 425°F. Place beets in a shallow baking dish and add water until it reaches about 1/2" up the sides of the beets. Cover with foil, crimping edges to make a tight seal. Bake beets until a skewer poked through foil easily pierces flesh, 65-75 minutes. Remove from oven, uncover, and let sit until cool enough to handle.
75 min
- 2.
Using paper towels (if you have gloves, wear them to keep your hands stain-free), rub skins to remove; discard. Lightly crush beets with the flat side of a chef's knife, then tear into bite-size pieces and place in a large bowl.
10 min
- 3.
Heat oil, spices, and bay leaves in a small skillet over medium and cook, swirling often, until oil is sizzling around spices and spices are fragrant, about 3 minutes. Pour over beets, add vinegar, and toss to combine. Season with salt. Let cool.
3 min
- 4.
Beets can be marinated 5 days ahead. Cover and chill.
