Garlic Beets

Garlic Beets
This recipe is adapted from the recipe book (the 1999 edition, p. 43) published by the very popular vegetarian Green Door Restaurant on Main Street in Ottawa. For me, this is a regular dish during the summer months when the beets are fresh.

5-6 medium beets
2- 3 tbsp olive oil
1-2 cloves of garlic (crushed)
2 tbsp umeboshi vinegar (I also use rice vinegar that also works well with this recipe)
Place beets in a pot, cover with water and bring to a rolling boil on high heat. Reduce heat and simmer until beets are tender. (If the beets are very fresh, they will take much less time to become tender than older beets that you usually find in the supermarket in the winter.) Peel the beets while still warm and allow to cool completely. Slice or chop the beets. If they are small enough, you can also leave them whole. Place in a bowl. In a separate bowl, wisk crushed garlic with oil and vinegar. Pour over beets, mix and serve immediately. You can also refrigerate these beets and serve them within a few days.