Marinated Golden Beets
- 2 bunches of Organic Golden Beets (approx. 1 ½ pounds)
- 1 tablespoon of White Vinegar
- 1 teaspoon Whole Fennel seed lightly crushed
- 1 teaspoon Whole Coriander lightly crushed
Gently boil beets with skin on generously covered in water with 1 tablespoon of vinegar. Cook until a bamboo skewer can be easily inserted. Drain and cool the beets slightly, just until you can handle them. Slip off the beet skins with your hands, they should come off quite easy if they are fully cooked. Slice the beets into wedges (each beet into six or eight depending on size). While the beets are still warm, add the coriander and fennel seed along with a small splash of vinegar and 4 tablespoons of lemon vinaigrette. Gently toss the beets to evenly coat with the spices and vinaigrette. Losely cover and place in the fridge to cool and marinate. The marinated beets at this point, once fully cooled, can be kept in a tightly covered container for a couple of days.