A modern day spin on an old-time favorite, incorporating fresh beets, carrots. and onion in a tangy, sweet marinade. Very quick and easy to make. Beets stain! Make sure to wear an apron!
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
139 Calories
Recipe Instructions
Step 1
Place whole beets in a pot and cover with water. Bring water to a boil, cover the pot, reduce heat to medium-low, and cook until beets are tender, about 30 minutes.
Step 2
Place carrots in a microwave-safe dish and cook on high until firm but tender, about 6 minutes. Place carrots in a colander under cold water to stop the cooking process, 3 to 5 minutes. Remove peels and discard; cut beets into thin slices.
Step 3
Whisk cider vinegar, sugar, ginger, orange zest, dill, sea salt, garlic powder, mustard, and black pepper together in a microwave-safe bowl until sugar and salt dissolve. Whisk oil into cider dressing mixture. Microwave dressing on high for 2 minutes; whisk again.
Step 4
Combine beets, carrots, and onions together in a large container; pour dressing on top and mix well. Cover the container and refrigerate for at least 24 hours before serving.
Ingredients
¼ teaspoon freshly ground black pepper
2 teaspoons orange zest
2 teaspoons ground ginger
1 teaspoon garlic powder
⅓ cup olive oil
1 ½ teaspoons sea salt
1 ½ cups cider vinegar
1 teaspoon dry mustard
⅔ cup sugar
2 teaspoons dried dill
6 beets, stems removed
4 large carrots, cut diagonally into 1 1/2-inch slices
