Beets may not be the most enticing vegetable, but they are a powerhouse of nutrients and antioxidants (and almost negligible calories). This is why most health-conscious people swear by their morning ABC (apple, beetroot, carrot) juice. On the flip side, cooked beets can make people shudder, or even send some running for the hills.
(beet haters, do read along). Whether you choose to bake, roast, or enjoy them raw, marination can lead to an amalgamation of a bunch of flavors in the sweet and earthy beets. All the while softening their texture.
It also introduces to aid digestion, lower cholesterol, and boost immunity. Here's another bonus: marinated beets can be prepped in advance and stored for up to a week, making them a convenient, ready-to-eat option for busy days. What you need to keep in mind – This method not only makes peeling easier, and helps you avoid unnecessary mess, but it is also a great way to retain most of the nutrients in the beets.
The salt enhances the beets' natural sweetness, while vinegar balances out their earthy flavor. Be sure to poke enough holes with a fork before boiling so the flavors are evenly distributed. Once the beets have cooled down, peel, and slice or cube the beets into uniform pieces.
Another pro tip: The fresher and riper a beet is (look for ones with a vibrant taproot), the more flavor it will absorb from the marinade. This shouldn't be much of a struggle during the fall and winter months when beets are in season. Ingredients and pa.