These easy to make marinated beets are perfect for our summers here in the United States or, in other words, our H-O-T weather. When the heat picks up, it is easy to feel like grabbing a quick bite on-the-go and not laboring over a hot stove for an elaborate meal. Especially after coming home from work, handling the kids – you name it.
It is weather like this that makes us look forward to an easy paleo friendly recipe. One we can make ahead of time that lasts in the fridge for days and is nutritious. I really enjoyed creating this recipe with all this in mind, while using fresh dill from my garden as an added perk. Most of us can always get fresh organic dill at the grocery store or a farmers market as well. Thinly sliced Spanish red onions are a delicious addition. If you add them, be sure to add them when tossing the beets so they can marinate and absorb their flavors.
As far as shopping, please be sure and choose beets which are firm as opposed to too soft. Purchasing large or small beets really has no bearing in this recipe as they are all getting cut into 1-1/2 inch pieces, or bite sized pieces for ease in eating and nibbling on the go. Kids love eating these by the way.
If you have a toddler at home, always be sure and cut them small enough so they can enjoy them too. Be sure and take their shirts off though as those beets can really stain. Toddlers love seeing their fingers turn red if they use their fingers instead of a fork. What a cool way to learn a new color too! Kids of all ages can enjoy beets and it is a terrific time to start introducing your kids to all sorts of veggies at an early age and all varieties of foods. My grown kids love so many foods and flavors and still to this day are willing to try so many ethnic foods with this as their base in growing up. I am really happy I did this and guess what; I was also given these opportunities as a little girl so I passed it on to my three kids. If you are looking for more flavorful side dishes, try my roasted indian cauliflower.
- 2 pounds (approx. 6 medium) red beets, stemmed, washed and scrubbed
- 1 cup freshly chopped dill
- ½ cup Steve Paleo Goods Greek Vinaigrette
- ½ cup white wine vinegar
- Fine sea salt, to taste
- Fill a large pot with water.
- Add a steamer basket in the water and bring to boil.
- In the meantime cut your beets into 1-1/2 inch cubes or triangle shapes.
- Add beets to the steamer in the boiling water and cover.
- High simmer around 20 minutes.
- The beets should be easy to pierce but still semi-firm.
- Remove from pan and place in wide Pyrex.
- Allow beets to cool.
- Chop your dill and remove hard stems. Some like finely chopped and I prefer to leave them in semi-long pieces.
- Place the dill, vinegar and dressing in a large bowl and whisk thoroughly.
- When the beets are cool, add them to the marinade and toss liberally.
- Season with salt.
- Marinate for 1-2 hours or up to two days in your refrigerator.
- Serve with extra chopped dill.