Marinated Beets

Beets are loaded with folate, potassium and vitamin C and they contain unique phytonutrients that aid in detoxification. Marinated beets are easy to prepare, and they keep well in the refrigerator for up to a week. You can eat them hot or cold. Toss them on a salad for a little added excitement!

Marinated Beets
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4
Author: Michelle Babb MS, RD, CD
  • 3 large beets
  • 3 Tbsp. olive oil
  • 1 1/2 Tbsp.
  • balsamic vinegar
  1. Trim off beet greens and scrub the beets with a vegetable brush. Cut beets into quarters and place in electric steamer or steamer basket.
  2. Steam beets for approximate 20 minutes and check with a fork. Beets should be soft enough to pierce easily, but still somewhat firm. Allow to cool for 10-15 minutes.
  3. Remove outer skin. After steaming, most of the skin should just peel away easily. Use a paring knife to trim away remaining skin.
  4. Place beets in a bowl and toss with olive oil and balsamic vinegar. Cover and store in the refrigerator.