Marinated beet salad with orange, thyme and balsamic vinegar

by Alice on marzo 31, 2011

Marinated beet salad with orange, thyme and balsamic vinegar


2 beets, cleaned and cut into pieces
the juice of 2 oranges
a few pinches of whole sea salt
julienned orange zest, to taste (choose organic oranges)
fresh thyme leaves, to taste (keep some for garnish)
1-2 tablespoons rice malt syrup
extra virgin olive oil
balsamic vinegar, to taste
freshly ground black pepper, to taste

Makes 2 servings.


Put the beets in a bowl and pour the orange juice over them. Season with salt, add the orange zest and thyme leaves and toss. Let marinate in the fridge for 3-4 hours, stirring now and then. When it’s time to serve, take some of the juice of the marinade and mix it with the rice malt syrup. Transfer the beets in a salad bowl and pour the juice and rice malt syrup mixture over. Add some olive oil and balsamic vinegar, sprinkle with the thyme leaves and pepper and serve.

Posted in: autumn,fruits,gluten-free,salads,savoury,spring,vegetables,winter

{ 4 comments… read them below or add one }

1 marzo 31, 2011 alle 14:54

Love beets and your dish looks great. They’re so good for you!

2 Alice marzo 31, 2011 alle 15:00

Thanks Nancy :)

3 Alessandra marzo 31, 2011 alle 17:15

Red Beets and Balsamic is a match made in Heaven!

4 Jennifer aprile 3, 2011 alle 15:38

I love beets. What a beautiful salad!

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