This recipe has the potential to convert those people who claim to hate beets. Spritely vinegar and sweet cider syrup play nicely with the beets’ earthy flavor, as do all of the herbs and spices.
Ingredients
- 6 cups water, plus more as needed
- 1⁄2 cup cider vinegar
- 2 teaspoons salt, plus more as needed
- 1 teaspoon ground coriander
- 3 crushed cardamom pods
- 1 bay leaf
- 3 pounds small to medium beets (golden and/or red), washed but not peeled
- 1⁄8 cup cider syrup
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh cilantro
- Chopped fresh mint, chopped fresh chives, or crumbled feta cheese, for garnish (optional)
How to Make It
- Fill a pot with the water and set it over high heat. Add the vinegar, salt, coriander, cardamom, and bay leaf, and bring to a simmer. Add the beets and enough extra water to cover them, if necessary. Cover the pot and simmer until the beets are fork-tender, 30 to 40 minutes. Remove from the heat and let the beets cool in the salty vinegar broth until you can comfortably handle them.
- Remove the beets from the broth and run under cold water. Slip the skins from the beets. The skins should come off easily. If not, use a paring knife to help them along. If the beets are medium-size, cut each one into sections; keep small beets whole.
- Place the beets in a large bowl and add the syrup, olive oil, and cilantro. Toss to combine. Taste and add more salt as needed. Garnish with chopped mint, chives, and feta, if using.
