Lavender Sea Salted Beets In mason jar marinade
- Category: Appetizers, Side Dishes
- Servings: 4–6 servings
- Print Recipe
Luscious and vibrant, marinated beets are delicious on their own, or try adding feta, goat or your favorite cheese plus some dark greens or quinoa for a salad. The tangy apple cider vinegar balances the sweet, earthy flavor of the beets. They will keep in fridge up to a week, but probably won’t last that long.
- 4–5 beets
- ¼ cup lemon juice or vinegar
- Lavender Sea Salt to finish
- ¼ cup apple cider vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- ½ tablespoon dry mustard
- 1 teaspoon minced garlic
- ⅛ red onion, sliced thin
- 1 green onion, sliced thin
- Pure Sea Salt + pepper to taste
Combine all marinade ingredients in a 1-quart mason jar and chill in fridge.
Trim and scrub 4–5 fresh beets. Place them in a pot of boiling water with a ¼ cup of lemon juice or vinegar. This will keep the beets’ color from releasing. Let cook for 45–55 minutes. Remove pot from heat and pour out beet water. Run cold water on beets. Let cool.
Peel skin from beets. Slice beets into quarters. Add to marinade in fridge. Place lid on mason jar, shake until combined, and return to fridge for at least 1 hour. Sprinkle with Lavender Sea Salt just before eating.