Marinated Beetroot with Balsamic Vinegar
Healthy and so delicious! What could be better? Quick marinated beetroot turns out especially appetizing. The twist is that the beets are first baked in the oven in salt, not in the usual way. Thanks to this, their flavor becomes as concentrated as possible.
Updated : 01 December, 2025
Easy
More than 1 hour.
Ingredients
800 grams
Beetroot
1 kilograms
Salt
80 milliliters
Olive oil
40 milliliters
Balsamic vinegar
to taste
Ground black pepper
20 grams
Garlic
60 grams
Onions
20 grams
Mustard
10 grams
Cumin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Rinse the beetroot thoroughly under running water; the skin should be perfectly clean. Then pat it dry well with paper towels.
Step 2
Pour a thick layer of salt into a deep baking dish. You can also use a small baking tray with high sides. It’s best if the salt layer is about 3 cm (a little over 1 inch) thick.
Step 3
Place the beets into the salt and sprinkle more salt on top. The vegetables should be completely covered.
Step 4
Put the dish into an oven preheated to 210°C (410°F). Bake the beetroot for 1.5 hours.
Step 5
Peel the garlic and onion. Cut the garlic into thin slices and the onion into half-rings or quarter-rings, depending on size.
Step 6
Pour the olive oil and balsamic vinegar into a bowl. Add a pinch of salt, ground black pepper, cumin seeds, mustard seeds, the onion and garlic. Mix everything thoroughly and leave to infuse for 10-20 minutes.
Step 7
Check the beetroot for doneness: pierce it with a knife - it should go in easily. If not, leave the vegetables in the oven a little longer.
Step 8
Let the cooked beetroot cool and peel off the skin. Slice into rounds and place them into the bowl with the marinade. Mix everything well.
Step 9
Cover the bowl with plastic wrap or a suitable lid and put it in the refrigerator overnight. During this time, the beetroot will marinate well and soak up all the aromas.
Step 10
Serve the marinated beetroot as an appetizer. It is very tasty with mashed potatoes and with meat dishes. You can serve it not only as a separate dish, but also use it as an ingredient in other dishes, for example for borscht or various salads.
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