Beefsteak’s Marinated Beet Salad

January, 2017

Serves 6 as a side

4 medium Beets, raw – can be red, gold, Chioggia, or white
Water, as needed
Salt, enough to make the water salty to taste

Marinade
1 cup apple cider vinegar
1 ½ cups water
2/3 cups granulated sugar
1 ½ teaspoons salt 
1 teaspoon whole black peppercorns
4 sprigs fresh thyme, stripped
Fresh parsley, fresh mint, sunflower seeds, sliced almonds, goat cheese (optional)

Wash the beets thoroughly. Place them in a pot and cover with cold water and salt, making sure the water is one inch above the biggest beet. With a lid on the pot, bring them to a boil. Reduce the heat to a simmer and set a timer for 1 hour and 15 minutes, or until the beets can be easily pierced to the center with a small knife. While the beets are cooking, measure the ingredients for the marinade into a saucepan. Bring to a boil then remove from heat. Once the beets are tender, remove from the water and peel under cold water. Once peeled, dice them into roughly 1/2 inch pieces, and put them in a glass or stainless bowl, preferably one with a lid. Pour the hot marinade over the top, and allow the beets to marinate for 12-18 hours. Remove from the marinade to serve. You can re-use the marinade one more time – just keep it in the fridge between uses, for up to 2 weeks.

Serve the beet salad room temperature or cold, and add any extras you’d like to – fresh parsley or mint, sunflower seeds or toasted almonds, and goat cheese will bring it in different directions.