ByTiffany McCauley
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These marinated beets are a delicious option for beet lovers!
Let me start off by saying that I have never liked beets. I’ve tried. Honest I have. But somehow, no matter what I do to them, they end up tasting like sweet dirt.
Over the years, I’ve really tried to prepare them in a way I can tolerate them, but nothing, and I do mean nothing has done the trick. Until now.
While I’m not overwhelmed by these, I will say that everyone else who tried them really loved them. So I won’t trust my taste buds alone in my recommendation that you try this recipe. Because the truth is, beets are just one of those things that will have to grow on me.
YOU MIGHT ALSO ENJOY:
- Peppery Garlic Beets
MARINATED BEETS RECIPE:
Marinated Beets
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Course: Side Dish, Vegetables
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes minutes
Servings: 3 servings
Calories: 227kcal
Ingredients
- 5 medium beets
- 2 tbsp. olive oil
- 1 medium orange (juice only)
- 1 medium lemon (juice only)
Instructions
Clip the tops off your beets and scrub them well to remove any dirt on the skins. Place the beets on a large piece of foil and pour the oil over them.
Fold the foil into a pocket or tent, completely closing up the foil around the beets.
Once you have it closed, place the entire package on a cookie sheet or in a baking dish. Bake at 350 F. until soft and easily pierced with a fork. (Time will depend on size of beets) Allow them to cool enough that you can handle them without burning yourself.
Peel the skins off. Chop into small pieces.
Spread those pieces in a baking dish and pour the citrus juices over them.
Make sure that the beats are in a single layer so all pieces are laying in the juice to marinate. Cover with plastic wrap and place in the fridge overnight (or at least for 2 hours minimum).
Serve.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1serving | Calories: 227kcal | Carbohydrates: 33g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 221mg | Potassium: 1000mg | Fiber: 9g | Sugar: 23g | Vitamin A: 192IU | Vitamin C: 41mg | Calcium: 63mg | Iron: 2mg
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These sound like they would be good in a salad.
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I wonder if you would like beets better if you blanched them, peeled them, then prepared them!! I grew up with the worlds best gardener (my daddy!!) :~) and we had plenty of good fresh organic vegetables. We always blanched the beets and removed the peeling before we did anything else to them–froze, canned, buttered, etc. They never tasted like dirt to me until just recently when I prepared them similar to your recipe. I really scrubbed those things but still dirt!!!
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Interesting! I’ll have to try that. Thank you!
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At what temperature do you set your oven and for how long???
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Sorry, just updated the recipe. It’s 350 F. Time will depend on how big your beets are. I’m guessing about 40 minutes.
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I make these citrus marinated beets all the time! Sometimes after they are roasted I just chop them into chunks and toss with a little olive oil and balsamic vinegar and some kosher salt. They are also great tossed with salad greens and some goat cheese. Yum! Thanks for the reminder! I have to go buy some beets!
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This looks great! I’ve had something similar to this with julienned roasted beets and grated fresh carrots. It was in a balsamic herb marinade. Maybe that would dilute the beet flavor enough to enjoy it. They definitely are a unique taste! Thanks for sharing!
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I wondered the same thing as Bonita. I always blanch and peel the beets before preparing them. Is there a special reason for scrubbing and baking in oven? Thanks!
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That’s the just way it was recommended to me to make them. Will try the blanching and see if it helps.
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This sounds good. I LOVE beets and grow them and buy them. I have vegetarian family coming soon, I’ll have this in the fridge when they come.
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Momma Jo loves beets. Love food that has that earthy flavor. This is nice recipe but I would leave the skin on since I like the earthy flavor.
For any raw juicers that share that earthy flavor may I suggest in a green juice add a juiced tunip or kharbala (sic) and juiced beets…
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Do you think I can blanch the beets, peel and then marinate? This would help me eliminate the olive oil step since hubby cannot have any oils whatsoever.
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Sure! How you cook them doesn’t really matter. Cook them however you prefer, and then marinate per the instructions. Should be about the same. 🙂
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Never liked them either… will try them this way! Thanks
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I cook mine in my crock pot. I scrub each beet, wrap in foil individually and cook on low for 8 hours. The skins slide right off.
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I made these and they are great. It was my first attempt at working with fresh beets. I just bought enough to make a double batch. YUM YUM YUM!
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So glad you enjoyed them! 🙂
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I love these beets
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If you can get the ingredients for it you might want to try preparing Beet ‘Thoran’. This is a South Indian dish. I ate a whole ton of it when I was expecting my second kid (so much so that it made my pee pink and I ran to my OBgyn scared that I was bleeding while pregnant) and was anaemic. Beet Roos I am told are a good source of iron. The grated coconut makes beet root taste really good.
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I’ll look into it! Thanks!
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These are really good although I will probably try the blanching method next time too or just leave the skin on because mine did not peel off that easy and my finger tips are stained. I used blood oranges and also used blood orange olive oil to bake them in. I made them for the smoothie but I’m going to use them in a salad too! Thanks for sharing!
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Joann – My pleasure! My fingers were red too. The blood orange olive oil sounds really interesting!
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Yes we have a specialty store here that sells flavored infused olive oils and balsamic vinegars. I’ve used the blood orange olive oil to make brownies too.
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Joann – Sounds amazing!!
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beets are a great veggie, I marinate them in olive oil and vinigar and crush a clove of garlic sometimes. Two more ways you could have them is if you make TZATZIKI, instead of grating cucumber cut up beets (after boiling) into big cubes, mix with the rest of the ingredients…the colour is beautiful. Another way is, in abowl grate beets, carrots & turnip add cranberries and marinate with orange juice, olive oil, white balsamic vinigar S&P, marinate overnight in the fridge.The sweetness of the orange juice and cranberries makes it Y U M M Y
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Maria – Sounds wonderful!
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