Two-Ingredient Balsamic Beets

Two ingredients are all you need to make one of our favorite vegetable side dishes! Beets are simply steamed, then marinated in our Garlic Gold® Balsamic Vinaigrette. They last in the refrigerator for a few days, getting more flavorful as they sit in the marinade. You can use them in lots of ways, and here are a few of our favorites:

1. Tossed into a green salad
2. On a bed of arugula, topped with tahini and Sea Salt Nuggets
3. As a snack, in a pretty serving bowl with toothpicks alongside
4. Sliced thinly and layered onto your favorite sandwich
5. As a unique pizza topping — it’s the new vegan pepperoni!

We hope you like them as much as we do!

-Coco Morante, Recipe Editor for Garlic Gold®

Ingredients:

• 5 medium-large beets (about 2 pounds)
• 1 bottle Garlic Gold® Balsamic Vinaigrette

Instructions:

1. Fill a steamer pot with about 3 inches of water. Place the beets in the steamer basket, cover the pot, and place over high heat.
2. When the water comes to a boil, turn the heat down to medium-low and let the beets steamuntil tender enough to pierce with a paring knife all the way to the middle, about 45 minutes to 1 hour.
3. Remove the steamer basket from the heat, and allow the beets to cool until comfortable enough to handle, about 30 minutes.
4. Use your fingers to peel the skin off of the beets — it should come off very easily. Discard the skin.
5. Cut the beets into bite-size pieces and place in a mixing bowl. Pour in the Garlic Gold® Vinaigrette, and toss to combine. Refrigerate and allow to marinate at least 2 hours or up to overnight before serving.