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Marinated Beets

(recipe, Bryant Terry)


These mildly flavored beets can be eaten alone as a healthy snack, added to a salad, included as a side dish in a larger meal, or puréed and used for cocktails. If you want more intensely flavored beets: After boiling, peeling, and cutting them, toss them in 2 teaspoons of olive oil and roast at 400 degrees for 10 minutes. Remove the beets from the oven, toss in 2 tablespoons of red-wine vinegar, and roast an an additional 10 minutes. They keep in the fridge for about a week.


  1. 4 medium beets, scrubbed, tops and bottoms trimmed (reserve the beet greens for juice in or sautéing)
  2. Coarse sea salt
  3. 1 Tbsp. red-wine vinegar
  4. 1 tsp. raw organic cane sugar


  1. Combine the beets, 3 quarts cold water, and 1 teaspoon salt in a medium pot over high heat. Boil uncovered for 25 to 30 minutes, or until the beets are easily pierced with a knife.
  2. Reserving one-quarter of the cooking water, drain the beets. Peel the beets by holding them under cold running water and rubbing their skins off with your fingers or a clean towel.
  3. Cut the beets into your desired shape (e.g., slices, wedges, or dice).
  4. In a medium bowl, combine the red-wine vinegar, sugar, and reserved cooking water. Stir until the sugar is completely dissolved. Add the beets, toss well, cover, and refrigerate for at least an hour, or until ready to use.