Maybe I am on a little bit of a beet craze here. If so, the internet is at fault again. Food52, the New York Times, etc. are tempting me on a daily basis with new beet recipes. I went over to the Viktualienmarket on Saturday to load up on the season’s bounty.
Collected a bunch of different colored beets…
Boiled and peeled them (35 minutes so they still were a bit crisp)
Sliced them into nice rounds.
And then tossed them in a jar with chopped garlic, salt and pepper, olive oil and red wine vinegar. Put them in the fridge to marinate.
Today…garlic beets with toast for dinner. Yum. Sweet, salty, garlicky, olive oily…goodness.