Spiced Marinated Beets

Ingredients for Spiced Marinated Beets

• 900g red beets (about 6 medium), scrubbed

• 1/3 cup olive oil

• 2 teaspoons coriander, mustard, fennel, caraway, and/or cumin seeds

• 2 dried bay leaves

• 1/4 cup red wine vinegar

• Kosher salt

Preheat oven to 218°C. 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.

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.

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.

Beets can be marinated 5 days ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.