Marinated beets

An ideal accompaniment for our mini meat pies, stuffed turkey breast and pâté recipes, these sweet-and-sour beets are boiled in a mixture of coffee, so they incorporate a hint of its rich aroma, woodsy notes and seasonal spices in their very flesh. The tarragon and shallot add an amazing fresh contrast.

Marinated beets step01


  1. Place beets, coffee, and ¼ cup of vinegar in a saucepan. Add salt. Bring to a boil, cover, and cook over medium-low heat for 50 to 60 minutes until beets are tender when pierced with a fork. 
  2. Let cool for 10 minutes, then remove skin by rubbing under cold water.
  3. Cut beets into quarters and combine in a bowl with French shallot, ¼ cup of vinegar, and olive oil and/or tarragon. Add salt and pepper.

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