Keeping a batch of these marinated beets will do wonders to all of your dishes that you want to add a colorful and flavorful component too. They are great on grain bowls, salads, toast (like this one), pureed and made into a dip, or just about anything. The key here is to save the cooking liquid to make a beautiful pink poached egg like this one!
This toast pictured above is made with my gluten free, grain free, yeast free quinoa almond flax bread. It is layered high with avocado, arugula, marinated beets, beet poached egg, and herbs. This combo is pretty insane, but there are so many other ways to top this bread that I love:
- almond butter+coconut yogurt+cinnamon+seasonal berries/fruit
- avocado herb pesto, heirloom tomato, smoked salmon
- beet hummus+roasted veggies
- homemade turmeric cashew cream spread
- avocado, watermelon radish, arugula, lemon, olive oil
3 medium trimmed red beets (around 1 lb)
1 Tb unpasteurized apple cider vinegar
1 Tb balsamic vinegar
1 Tb extra virgin olive oil
1/4 tsp salt
Place beets in a medium-large pot, cover with filtered water, and bring to a boil over high heat. Cover pot, reduce heat to low, and simmer for 40 to 50 minutes or until a knife is easily inserted into the center. Drain beets and slip off their skins under cool running water. Cut each beet into little wedges and place into a bowl with remaining ingredients, season to taste. Serve immediately or store in the fridge for up to a week.