Beets with Balsamic Vinegar and Olive Oil

My husband and I love beets! (Our kids are learning to love them too!)

We love them roasted.

We love them pickled.

And we especially love them served simply with balsamic vinegar and olive oil.  Yum!

beets vinegar oilThis was my sad, little harvest of beets from my garden.  With only four small ones, they weren’t enough to serve on their own, so I added them to a pasta salad that I made.

DSC_0458Thankfully, our CSA is much better at growing beets than I am and these were in my share this week!  These are chioggia beets.  Wait to you see what they look like inside!

DSC_0464Here is my favorite way of preparing and serving beets.

Beets with Balsamic Vinegar and Olive Oil


1 bunch beets
1 T white vinegar
2 T balsamic vinegar
2 T extra virgin olive oil
salt & pepper to taste


1)  Cut leaves from beets leaving about 1 inch of the stems attached.

DSC_04652)  Place beets in pot.  Cover with plenty of water.  Add 1 T of white vinegar (this helps to preserve the color).

DSC_04683)  Bring to boil over medium/high heat.  Boil for 45 – 60 minutes over medium heat until easily pierced with a sharp knife.

4)  Remove beets from water and place on cutting board to cool.

5)  Once cool, cut off root end and leaf end.  Remove peels.  They should slip off easily, but if they don’t just use a pairing knife to cut them off.  Aren’t they beautiful?

DSC_04766)  Slice or cut beets into chunks and place in bowl.

7)  Add balsamic vinegar, olive oil, salt and pepper.  Toss to coat.  Serve chilled or room temperature.

DSC_0479I hope you enjoy this family favorite!

What’s your favorite way to serve beets?

Facebooktwitterpinterestby feather
This entry was posted in Recipes.

Leave a Reply