After living most of my life unacquainted with the beauties of raw beets, I finally discovered them last month and I'm hooked. Not only are they bursting with nutrition and enzymes when raw, but you are also saved the time and energy (and mess) of cooking them. If you've ever nibbled a bit of raw beet by itself, you might have thought what I did -
This is rather unpleasant, and I'll have them boiled and buttered, thank you. However, marinating the fresh beets gives the starchy roots a great improvement and they are as good as your favorite pickle, so give it a try. Here's what's marinating in our fridge right now:
Marinated Fresh Beets:
Combine marinade in medium glass or metal mixing bowl:
1/3 cup extra virgin olive oil
3 Tbsp red wine vinegar
1 tsp. sea salt
1/2 tsp caraway seeds
1 tsp dry minced onion
1 clove garlic, minced
1/2 tsp dry dill weed
Add to marinade and toss:
1 very large red beet (or 2 small) peeled, quartered and sliced as thinly as possible
When well combined, pack the beets and marinade into a quart mason jar or other glass storage container, cover and refrigerate for 1 hour or 1 week. Serve as a side dish or mid-day snack.
