Food & Cooking Recipes Breakfast & Brunch Recipes Marinated Beet Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: KATE SEARS Prep Time: 15 mins Total Time: 55 mins Servings: 4 The beauty of this salad -- other than its vibrant colors and delicious taste -- is that the longer you let it sit, the more the flavors develop. Ingredients 5 medium beets (about 1 pound without greens), ends trimmed, halved 1 clove garlic, smashed 1 tablespoon sherry vinegar 2 tablespoons olive oil Coarse salt and ground pepper ¼ cup fresh mint, coarsely chopped ¼ cup goat cheese, crumbled Directions Set a steamer basket in a large saucepan with a lid. Fill with enough water to come just below basket; bring to a boil. Place beets in steamer basket, cover pot, and reduce water to a gentle simmer. Steam until beets are tender, 30 to 35 minutes. When cool enough to handle, grab beets with a paper towel and slip off skins. Cut the beets into thin slices. In a medium bowl combine sliced beets, garlic, vinegar, and oil; season with salt and pepper and toss to combine. Cover and refrigerate several hours or overnight. Remove and discard garlic. Serve beets topped with mint and goat cheese. Cook's Notes Change up this recipe by using half olive oil and half walnut oil, and top the beets with tossed walnuts. You can also use a mixture of beets such as Chioggia, golden, and red. Rate it Print