The combination of beets and garlic is a Greek favorite. This vibrant purple cold salad is easy to make and delicious. Although only a few ingredients, this salad has bold flavor--the earthiness of the beets marries nicely with the sharpness of the garlic and vinegar.
Although roasting beets imparts a rich taste, it is best that you boil the beets instead of roasting them. The boiled beets remain firm and don't break down in the marinade as a softer roasted beet would. If you have the time, leave the beets in their boiling water to cool before draining; the flavors and nutrients that may have escaped during cooking will have a chance to be absorbed by the beets. If you are cooking the beets ahead of time, leave them in their cooking water and place in the refrigerator (for up to 3 days) until ready to peel and slice.
Try this salad with a dollop of thick yogurt on top or on the side. It's delicious!
- 2 pounds fresh red beets (or 2 cans of sliced beets (discard liquid))
- 2 to 3 cloves garlic (minced)
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- Dash sea salt (or to taste)
- Dash pepper (freshly ground, to taste)
- If using fresh beets: Remove leaves, leaving about an inch of stem, and don't cut the taproot. Wash gently, being careful not to break the skin, and place in a pot of cold water to cover.
- Bring to a boil and cook until firm but cooked, about 40 to 50 minutes. Drain the beets, cool under running cold water, and remove skin with fingers. Slice.
- Combine beets, garlic, oil, and vinegar in a bowl and toss. Add salt and pepper to taste, and refrigerate covered for several hours before serving.