This is one of my favorite recipes! There are two ways to prepare it, either using canned beets or fresh ones. I have made both versions, but fresh beets are my favorite. Most beet recipes call for fresh beets, but may be difficult to find or can be quite expensive depending on the time of year it is or where you are located. To save costs, you can prepare the following recipe using canned beets and will take you less time to cook. If you prefer fresh beets, you can try Middle Eastern grocery stores as certain items are much more affordable there compared to local grocery stores. If you never have tried beets before, they have a sweet taste to them when cooked. However, they are too bitter to eat raw, so this is not usually how they are consumed, unless you are juicing them.
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You will need the following for this dish:
Never made beets before? Put them in a salad, use in a side dish or juice them!
Leftover beets? Use them in a salad the next day!
Recipe for canned beets: After opening the can of beets, drain the liquid. Place the beets in a microwavable dish and microwave it for 2 minutes. In a mortar, place 2-3 garlic cloves. Add about 1-2 tsp. of salt. Mash the garlic until it is a paste. If you do not have a mortar, finely dice the garlic. Let the beets cool for about 2 minutes. Add the red wine vinegar and the garlic. Add more salt if needed.
Recipe for fresh beets: Boil a large pot of water. Add the beets (do not peel before cooking as it will stain your hands) and cook until soft, about 30 minutes. Once soft, place them under cold water and the skin should start peeling off easily. Then, slice or chop in chunks, the beets and place in a serving dish. Continue with recipe as above adding the garlic and red wine vinegar.
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