Roasted beets are my favorite, but sometimes I need a change.. specially when the beets are so sweet and fresh. This marinated beet salad adds some greens and garlic for extra flavor and nutrients too.
2 bunches baby beets or 1 bunch large beets (about 6-7 small beets or 3 large ones)
3-4 cloves minced fresh garlic (add more if you love garlic!)
2 handfuls of fresh parsley
4 tablespoon extra virgin olive oil (I love an unfiltered one or any olive oil with a strong flavor)
3 tablespoons apple cider vinegar
Salt and pepper to taste (honestly I did not add any and loved it without salt and pepper!)
Roast beets halved or quartered for large ones at 375 F 30-35 minutes or so. Check if knife goes through easily. For this marinated salad I prefer the beets slightly crisp with a slight crunch. Add more time if you prefer softer beets. Whisk oil and vinegar in a bowl. Once the beets are done and cooled, cut into bite sized pieces and add to the oil and vinegar, also add the minced garlic, chopped parsley. Mix well and chill. Marinate for a few hours or overnight. Enjoy as a side or even as a snack.