Marinated Beets


Scrub 6 medium beets. Trim ends, cut into big chunks.

Bring to boil in saucepan with water, simmer for 45 – 60 minutes or until done (test for softness by poking with a knife or fork).  Rinse with cool water.


Peel the outer skin off with your fingers.  Put into a bowl.


Drizzle with:

1 ½ T olive oil

1 ½ T balsamic vinegar


Sprinkle with:

1 t rosemary powder

1 t thyme leaves

½ t salt

pinch black pepper (optional)


Let marinate at room temperature for 30 minutes or more, or overnight in the refrigerator.


Serve at room temperature.

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