Marinated Beets
Fair warning: After trying these beets marinated in a savory herb dressing, you might never go back! This vibrant purple side dish is as visually stunning as it is packed with bright, bold flavor for any meal.
Ingredients
- 8 small beets (about 11/2 lbs.), tops and bottoms trimmed
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. white wine vinegar
- 1 Tbsp. fresh orange juice
- 2 tsp. Dijon mustard
- Kosher salt and pepper
- 1 Tbsp. canola oil
- 1 Tbsp. fresh rosemary
Instructions
- Add 11/2 cups water to Instant Pot and insert steam rack. Place beets on steam rack and lock lid. Cook on High Pressure 25 minutes. Use quick release to release pressure. Transfer beets to plate and let cool.
- Meanwhile, in large bowl, whisk together olive oil, vinegar, orange juice, mustard, and 1/4 teaspoon each salt and pepper.
- When beets are cool enough to handle, peel and cut into small wedges. Add to bowl and toss with dressing. Let sit at least 20 minutes.
- Meanwhile, heat canola oil in small skillet on medium-low. Add rosemary and cook until golden brown and crisp, about 3 minutes. Transfer to paper towel–lined plate and sprinkle with 1/4 teaspoon salt. Sprinkle over beets just before serving.
Tried this recipe?Let us know how it was!