Marinated Beetroot
Beetroot is one of the most versatile and nutritious vegetables out there. Its vibrant color and earthy sweetness make it a favorite in my home kitchen. If you’re looking for a dish that’s as beautiful as it is delicious, marinated beetroot might just become your new obsession. It's perfect for Holidays and will look and taste amazing on your table!
Ingredients
- 4 medium-sized beetroots
- 2 tbsp olive oil
- 3 cloves minced garlic
- ⅓ cup fresh chopped parsley
- 1½ whole lemon juice
- ½ tsp salt
- ½ cup toasted pine nuts
Instructions
- Start by cleaning the beetroots thoroughly and trimming the stems. Cook them either by boiling or roasting:Boiling Method: Place the beets in a pot, cover with water, and simmer for 30-40 minutes until fork-tender.Roasting Method: Wrap the beets in foil and roast at 200°C (400°F) for 45-60 minutes. Roasting intensifies the beetroot's natural sweetness, so it’s my favorite way to cook them!Once cooked, let them cool slightly before peeling. (Pro tip: Wear gloves if you want to avoid stained hands.)
- Cut your peeled beets into slices, wedges, or cubes—whichever suits your presentation style.
- In a large bowl, whisk together olive oil, lemon juice, parsley, garlic and salt.
- Place the cut beetroot in a bowl with the marinade. Toss gently to ensure every piece is coated. Cover and refrigerate for at least 1 hour, though overnight marination is where the real magic happens. The longer it marinates, the more flavorful it becomes!
- Before serving, sprinkle your marinated beetroot with fresh parsley and toasted pine nuts. Serve it chilled or at room temperature alongside your favorite dishes.