Beets Infused with Garlic and Olive Oil

A simple red beets recipe

I love this recipe of beets infused with garlic and olive oil because it lets the natural flavor of red beets shine through with so little gilding. The recipe is utterly simple and takes just minutes to make after you have cooked the beets, so this is a wonderful side dish to serve on weeknights.

But what really seals the deal, for me, is that something so simple is also so divinely nutritious and so gorgeous to look at.

I learned this red beets recipe years ago from one of my oldest and dearest friends, Margo. Margo is an Armenian who was born and raised in Lebanon. She is also a fantastic cook who learned from the best - her mother - and every time I eat at her home I not only get to enjoy delicious food but I also pick up valuable tips for making more Middle Eastern dishes like this manakish flatbread and loubieh bi zeit.

When I first began eating Mediterranean food, I was startled - and perhaps a little skeptical - about the simplicity of the recipes. It was thanks to dishes like this one that I quickly fell in love, so much so that Desi and I now eat Mediterranean meals just as often as we enjoy Indian meals at home. This beets recipe works because the lemon juice, olive oil and garlic dressing dress up the sweet, earthy beets in contrasting spicy, fruity and tangy flavors. When you eat a mouthful those vibrant flavors explode on your tastebuds and dance a little jig.

I know there are many beet-haters out there and if you are one of them I hope you will give this recipe a try. It just might change your mind. And if you love beets, be sure to try these roasted golden beets, vegan garlic butter beets and beet salad with garlic lemon vinaigrette, which was inspired by this recipe but includes a few more ingredients like nuts and leafies!

How to make beets infused with garlic and olive oil

Cook and chop beets

• Scrub the beets clean under running water to remove any dirt still clinging to them. Place them in a saucepan with enough water to cover the beets by an inch. Turn heat on high and let the water come to a boil. Lower heat to a simmer, cover the beets, and let them cook 20-30 minutes until tender. A knife inserted in the center of the beet should go cleanly through when they are done.
• Chop the beets into small pieces - I like a ⅓rd inch dice. I leave the skin on, especially if I am using organic beets, because there are lots of nutrients in beet skins. Place the chopped beets in a glass bowl.

Make the salad dressing

• In another small bowl mix the olive oil, lemon juice, garlic, salt and ground black pepper. Whisk until incorporated.

Mix

Pour the dressing over the beets in the bowl. Add parsley and mix everything together. Let the beets stand 30 minutes or longer to let the flavors merge.