Marinated beets

These are great beets for the winter season. Marinated rather than pickled. This recipe is from my new cookbook: At Home in the Whole Food Kitchen. By Amy Chaplin.

3 medium trimmed beets (about 1 pound)

1 tbsp unpasteurized apple cider vinegar

1 tbsp balsamic vinegar

1 tbsp extra virgin olive oil

1/4 tsp sea salt

Place beets in a pot, cover with water, and bring to a boil. Reduce heat to low and simmer for 40 to 50 minutes until tender. Drain beets and slip off the skins under cold running water. Cut in half and cut each half into wedges.

Place beets in a bowl and add remaining ingredients. Toss well to combine and season to taste and serve immediately. Can be stored in fridge for up to five days. If you use golden beets use rice wine vinegar instead of balsamic so beets don't discolour.

Yum!