Marinar las remolachas para potenciar su sabor con un método sencillo
Las remolachas, de sabor terroso y ligeramente dulce, ganan mucho si se marinan, porque el adobo equilibra su dulzor con la acidez y ablanda su textura.
Beets have the power to enhance any dish if their full flavor is utilized. On their own, they are characterized by an earthy, bitter, and slightly sweet taste. Certain cooking methods soften this flavor, but it can also be enhanced by marinating them.
Marinades flavor meats and vegetables with oils and spices, and can tenderize them with acids like vinegar or lemon. Beets are especially well-suited to this method, as their earthy sweetness is balanced by the acidity of the marinade, and their tough texture softens, making them easier to cook and eat.
To avoid worrying about time or ingredients, you can often find pre-marinated beets at the supermarket. If not, cook them (boiled, roasted, or otherwise), prepare your chosen marinade, coat them with it, and let them marinate for eight hours or overnight.
A classic marinade blends oil, acid, and seasoning. Olive oil is the most popular base, acidity can come from balsamic, white, or red vinegar, or lemon juice, and spices like salt, pepper, garlic, and herbs add flavor. A touch of sweetener, such as honey, softens the bold flavors. This blend pairs well with almost any dish, such as a beet salad with pistachios and goat cheese, or marinated lamb chops.
For an Asian-style dish, beets are marinated in rice vinegar, oil, and ginger, then topped with chopped scallions and sesame seeds. Another option is a marinade of soy sauce, sesame oil, honey, and ginger for a sweet and sour version. For a Mediterranean style, they are marinated in oil with cumin, mint, and orange juice, and served with pomegranate seeds and a simple Greek soup, avgolemono.
