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With just 10 minutes of cooking time and 5 ingredients, you can turn earthy beets into sharp, clean slices. These simple pickled beets are gluten-free, eco-friendly and vegan and one of summer’s favorite side dishes!
1 pound of beets, about 2 green bunches removed, and trimmed
1 garlic clove, crushed & peeled
3 tsp extra virgin oil olive
2 tablespoons of red wine vinegar
Half a teaspoon of salt
Put the beetroots in a 3-liter pan and cover with cold water.Bring to a boil over high heat. Reduce heat to medium-low and simmer until beets are softened and a fork slips easily into the beets, 40 to 55 minutes, depending on the size of the beets.Drain the beets and refrigerate until they cool.
Whisk garlic, oil, vinegar, and salt in a medium bowl. Beet peel and slices. Add it to the sauce and stir until covered.Cool the beetroot completely in the marinade.Store in a cool place and consume immediately.Note To peel the beet, just peel it under cold water.You can use the kitchen knife for areas that are difficult to clean.