Spiced Marinated Beets
- 2 pounds red beets (about 6 medium), scrubbed
- 1/3 cup olive oil
- 2 teaspoons coriander, mustard, fennel, caraway, and/or cumin seeds
- 2 dried bay leaves
- 1/4 cup red wine vinegar
- Kosher salt
- Preheat oven to 425u0b0F. Place beets in a shallow baking dish and add water until it reaches about 1/2" up the sides of the beets. Cover with foil, crimping edges to make a tight seal. Bake beets until a skewer poked through foil easily pierces flesh, 65-75 minutes. Remove from oven, uncover, and let sit until cool enough to handle.
- Using paper towels (if you have gloves, wear them to keep your hands stain-free), rub skins to remove; discard. Lightly crush beets with the flat side of a chef's knife, then tear into bite-size pieces and place in a large bowl.
- Heat oil, spices, and bay leaves in a small skillet over medium and cook, swirling often, until oil is sizzling around spices and spices are fragrant, about 3 minutes. Pour over beets, add vinegar, and toss to combine. Season with salt. Let cool.
- Beets can be marinated 5 days ahead. Cover and chill.
red beets, olive oil, coriander, bay leaves, red wine vinegar, kosher salt
Taken from www.epicurious.com/recipes/food/views/spiced-marinated-beets (may not work)