Marinated Beets with Rosemary

Name: Marinated Beets with Rosemary
Prep time: 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 6 tbsp. extra-virgin olive oil; 2 tbsp. red wine veingar; 1 tbsp. Dijon mustard; kosher salt; Black pepper; 2 8-oz. cans small to medium beets (about 20), quartered; 1 tbsp. canola oil; 3 sprigs fresh rosemary, needles removed

Published: Oct 22, 2015

CHRIS COURT. FOOD STYLIST: VIVIAN LU. PROP STYLIST: MEGAN HEDGPETH

Yields:

Prep Time:

15 mins

Total Time:

1 hr 15 mins

Jump to recipe

Using foods like beets, sweet potatoes and beans is a low-cost way to be mindful of a budget pinch without sacrificing great flavor.

Advertisement - Continue Reading Below

Directions

1. Step 1In a large bowl, whisk together the olive oil, vinegar, mustard and 1/4 teaspoon each salt and pepper. Add the beets and toss to coat. Refrigerate until chilled, about 1 hour and up to 2 days.
2. Step 2Heat the canola oil in a small pan over medium-low heat. Add the rosemary needles and cook until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with 1/2 teaspoon salt. Transfer the beet mixture to a platter and top with the rosemary.

From: Woman's Day US

Advertisement - Continue Reading Below