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Marinated Beets

Servings: 6 to 8 jars
Preparation: 20 minutes
Cooking: 150 minutes

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.

  • 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.

  • 1 lb. small red or golden beets, washed
  • 2 cups (16 oz) of Van Houtte® Holiday blend, brewed 
  • ½ cup red wine vinegar
  • ¼ cup and 2 tbsp. olive oil
  • 1 French shallot, peeled and minced
  • 2 tbsp. fresh tarragon or 2 tsp. dried tarragon