Many people aren’t big fans of traditional red, canned beets and so pass over beets in general. But these marinated orange beets have a less earthy, sweet flavor enhanced with tangerines and are so delish that they can be eaten alone. I like them over spring mix and also sliced into thin pieces and served with crackers and goat cheese. They’ll last for two months in the refrigerator but I find they’re gone long before that and even my beet-hating hubby is a fan!
Beets in general are chock full of antioxidants and vitamins such as potassium,magnesium and vitamin C. Orange beets get their pigment from betaxanthins, which are an anti-inflammatory and also help to cleanse your kidneys and lower cholesterol. For more info on the health benefits, check out LiveStrong.com.
No jar sterilization is necessary and you can use one medium sized container or two small ones, in plastic or glass. The key is to fill the container to the brim and seal tightly so the flavors marry. The longer they sit in the brine, the more enhanced the tangerine flavor.
Variations: You can switch up the flavor of the vinegar and try other citrus segments for different flavor profiles. I like the tangerines as they are small and fit nicely in the jar with the beets, but a wedge or two of grapefruit or lemon would also be tasty!
Ingredients
- 3 medium golden beets
- 1/2 cup water
- 1/2 cup apple cider vinegar
- 2 tablespoons sugar
- 4 little tangerines such as Cuties; cut 2 into small wedges and squeeze the juice from the other 2 into a small bowl.
Directions
- Trim the tops and root tip from the beets and scrub well.
- Place the beets (with skin on) in a saucepan and just cover with water. Bring to a boil, turn down to simmer, cover and cook for 30 minutes or until the beets are soft when pierced with a fork.
- Drain the beets and rinse with cool water, then set aside on a paper towel to cool.
- While the beets cool, combine the water, vinegar and sugar in a small saucepan over hot heat and simmer for 5 minutes until sugar is dissolved. Remove from heat and stir in the juice from the tangerines.
- When the beets are cool enough to handle, use a paper towel to gently rub the beet skins and they will easily slip off.
- Cut each beet into 8 wedges.
- Layer beet and tangerine segments into jars/containers with good sealing lids. (No sterilization necessary.)
- Pour the liquid on top of the beets/tangerines and allow to cool with the lids off.
- When fully cooled, seal with the lid and place in refrigerator for at least 3 days. The flavors marry over time.
- Serve over a bed of greens with a light vinaigrette dressing or with a charcuterie platter.
Directions
- Trim the tops and root tip from the beets and scrub well.
- Place the beets (with skin on) in a saucepan and just cover with water. Bring to a boil, turn down to simmer, cover and cook for 30 minutes or until the beets are soft when pierced with a fork.
- Drain the beets and rinse with cool water, then set aside on a paper towel to cool.
- While the beets cool, combine the water, vinegar and sugar in a small saucepan over hot heat and simmer for 5 minutes until sugar is dissolved. Remove from heat and stir in the juice from the tangerines.
- When the beets are cool enough to handle, use a paper towel to gently rub the beet skins and they will easily slip off.
- Cut each beet into 8 wedges.
- Layer beet and tangerine segments into jars/containers with good sealing lids. (No sterilization necessary.)
- Pour the liquid on top of the beets/tangerines and allow to cool with the lids off.
- When fully cooled, seal with the lid and place in refrigerator for at least 3 days. The flavors marry over time.
- Serve over a bed of greens with a light vinaigrette dressing or with a charcuterie platter.
Vivo O Sonho 