Spiced Marinated Beets Recipe

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Spiced Marinated Beets Recipe
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*Makes a few good beets* 'I should really be a DJ'

2 teaspoons coriander, mustard, fennel, caraway, and/or cumin seedsPreheat oven to 425°. Place beets in a shallow baking dish and add water until it reaches about ½" up the sides of the beets. Cover with foil, crimping edges to make a tight seal. Bake beets until a skewer poked through foil easily pierces flesh, 65–75 minutes. Remove from oven, uncover, and let sit until cool enough to handle.

Using paper towels , rub skins to remove; discard. Lightly crush beets with the flat side of a chef’s knife, then tear into bite-size pieces and place in a large bowl. Heat oil, spices, and bay leaves in a small skillet over medium and cook, swirling often, until oil is sizzling around spices and spices are fragrant, about 3 minutes. Pour over beets, add vinegar, and toss to combine. Season with salt. Let cool.Hide Nutritional Content

For 4 servings: Calories 270 Fat 19 Saturated Fat 2.5 Cholesterol 0 Carbohydrates 24 Dietary Fiber 7 Total Sugars 15 Protein 4 Sodium 180Made this yesterday and we loved the dish as a warm salad with the crunchy seeds - the contrast was wonderful. Sampled it today, cold, and it had lost its appeal - no crunch to the seeds and flavours too pronounced. Would make this again and serve it warm.

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