Garlic Beets

By á-399

Ingredients

• 2 lb. (1 kg.) medium beets (with tops)
• 2 cloves garlic
• 1/4 tsp. salt
• 3 T. extra-virgin olive oil
• 2 T. red wine vinegar
• Pinch coarse black pepper

Preparation

Step 1

Trim beets, leaving each root and about 1 inch of stem attached; reserve greens for another use. Cook in lg. saucepan of boiling salted water until fork-tender, about 40 min. Drain and coil under running water. Trim off roots and stems; slip off skins. Cut beets into quarters or sixths as desired. Place in bowl.
Mince garlic with salt to make smooth fine paste. Whisk together garlic paste, oil, vinegar and pepper; toss with beets. Let stand for 1 hr. or refrigerate for up to 24 hrs. Serve at room temp.