This beet recipe is one of my favorites! First, because I just happen to love beets and second, because I love garlic! And, there is a lot! You can serve this as a side dish with beef, chicken or pork!
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 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.
If you are using fresh beets, I recommend boiling them as-is first. This will help reduce the amount of staining if you were to try to clean and peel them before cooking. Once they are cooked, run them under cold water and just peel off the skin and that's it!
Never made beets before? Put them in a salad, use in a side dish or juice them!
Tip: 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.
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 or more. 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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