6 Responses to “marinated beet salad”


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  1. maxie

    Sounds really good.

    My absolute favorite way with beets is roast them; peel and wedge while still almost too hot to handle; sprinkle with just a touch of raspberry vinegar; let stand 'til barely warm (or chill if you prefer); eat. You want just enough vinegar so the beet flavor is enhanced without a pronounced raspberry flavor. Heavenly!

  2. elizabeth

    I love the idea of adding the vinegar while the beets are hot. I have been meaning to increase my vinegar array, and I'll start with raspberry–your recipe sounds fantastic!

  3. Dara

    I used to hate beets as a kid and now that I’m older I absolutely love them. I would eat these photos if I could — they’re that beautiful.

  4. Hi Dara–thanks for the compliment! Brian is a bit of a beet hater even now. I am trying to turn him around, so it’s good to know you were successfully reformed.


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