I love beets, especially raw beets that have been pickled or marinated. This last weekend I made a beet and celery root salad with avocados that was a stunner on the plate and delicious to the palate. Most people think you have to roast or boil beets to enjoy them but it just aint so.
Beets come in many colors so if you can find different colors buy them. The Chioggia beet is a stunning magenta and white when you cut into it. Buy them if you find them!
The beets get their zing from this Tangerine & Pomegranate Vinegar Marinade.
In a Large 32 ounce mason jar with a lid combine:
1/2 cup Rice Vinegar
1 cup light EVOO
1/4 c. grated tangerine zest
2 cloves minced garlic
2 minced shallots
1/2 c. crushed pomegranate seeds
course salt and pepper to taste
Pu this all together in the jar and with the lid on give it a good shake and let sit while you prepare the beets.
if you have kitchen gloves wear them while you peel the beets to prevent stained fingers. If you don’t have gloves wash them in warm water and scrub your hands with coarse salt at the same time.
Cut the tops and tails off of the beets close to the root. Using a vegetable peeler, peel the outer tough skin off of the beets. If you have a mandolin slice the beets very thin or carefully cut the beets into thin rounds. Add these to the marinade in the jar and shake to coat them. Place in the refrigerator for 24 hours, shaking it occasionally to re- coat the beets and distribute the marinade evenly over them.
Eat them with sliced avocados and Arugula for a refreshing & gorgeous salad. Toss in some tangerine segments if you have them.