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Marinated Beets 1

Marinated Beets

  • Author: Tina Turbin


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 making elaborate meals.


  • 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


  1. Fill a large pot with water.
  2. Add a steamer basket in the water and bring to boil.
  3. In the meantime cut your beets into 1-1/2 inch cubes or triangle shapes.
  4. Add beets to the steamer in the boiling water and cover.
  5. High simmer around 20 minutes.
  6. The beets should be easy to pierce but still semi-firm.
  7. Remove from pan and place in wide Pyrex.
  8. Allow beets to cool.
  9. Chop your dill and remove hard stems. Some like finely chopped and I prefer to leave them in semi-long pieces.
  10. Place the dill, vinegar and dressing in a large bowl and whisk thoroughly.
  11. When the beets are cool, add them to the marinade and toss liberally.
  12. Season with salt.
  13. Marinate for 1-2 hours or up to two days in your refrigerator.
  14. Serve with extra chopped dill.
  15. Enjoy!


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 flavor.

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Tina Turbin

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