Garlic Beets

By The Canadian Living Test Kitchen

Tested till perfect

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Garlic Beets

Garlic Beets
Photography by Yvonne Duivenvoorden

This recipe makes 12 1/4 cup (60 mL) servings

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Nutritional Info
Per 1/4 cup (60 mL) : about -
cal 4545 cal
pro 1 g1g pro
total fat 3 g3g total fat
sat. fat 1 g1g sat. fat
carb 3 g3g carb
fibre 1 g1g fibre
chol 0 mg0mg chol
sodium 151 mg151mg sodium
potassium 103 mg103mg potassium
% RDI: -
calcium 11 calcium
iron 22 iron
vit C 22 vit C
folate 1212 folate

More great recipes from this menu:

  • Preparation time: 10 minutes
  • Cook time : 40 minutes Chill: 1 hour
  • Total time : PT10M

Choose beets with bushy greens; you'll need them for the Greens and Feta Pie.

Ingredients

  • 2 lb medium beets , (with tops)2 lb medium beets, (with tops)
  • 2 cloves garlic 2 cloves garlic
  • 1/4 tsp salt 1/4 tsp salt
  • 3 tbsp extra-virgin olive oil 3 tbsp extra-virgin olive oil
  • 2 tbsp red wine vinegar 2 tbsp red wine vinegar
  • 1 pinch coarse black pepper 1 pinch coarse black pepper

Preparation

Trim beets, leaving each root and about 1 inch (2.5 cm) of stem attached; reserve greens for another use. Cook in large saucepan of boiling salted water until fork-tender, about 40 minutes. Drain and cool under running water. Trim off roots and stems; slip off skins. Cut beets into quarters or sixths as desired. Place in bowl.

Mince garlic with salt to make smooth fine paste. Whisk together garlic paste, oil, vinegar and pepper; toss with beets. Let stand for 1 hour or refrigerate for up to 24 hours. Serve at room temperature.

Source : Canadian Living Magazine: June 2010

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