Beets Island-Style

Cooking Time: 15 mins    Servings: 4-6

Products needed:

Sicilian Lemon Balsamic Vinegar


  • 6 small beets (about 2 inches in diameter) with their leaves
  • 1 small red onion cut into thin strips
  • strained juice of 1 lemon (or 3 Tbsp Sicililian Lemon Balsamic Vinegar)
  • coarse grain sea salt and cracked black pepper
  • 1/2 teaspoon dried rìgani (oregano)
  • 1/2 teaspoon dried basil
  • 1/3 to 1/2 cups Koroneiki or Kalamata extra virgin olive oil to taste


  1. Trim the stem and root ends from the beets.
  2. Scrub the beets with a stiff brush under cold running water.
  3. Boil 15 min in boiling salted water or until just tender when pierced with a knife. 
  4. While beets are cooking, place onion in a nonreactive bowl and sprinkle with half the lemon juice, salt, pepper, basil and the rìgani.
  5. Toss to mix, cover and set aside.
  6. Drain beets and when cool enough to handle, remove the skins with a small paring knife.
  7. While beets are still warm cut lengthwise into quarters or into 1 1/2 inch julienne (matchsticks). 
  8. Combine with half the olive oil and half the remaining lemon juice and salt and pepper in a non reactive bowl and toss to coat. 
  9. Serve tavérna-style: arrange beets on a platter or shallow bowl.
  10. Sprinkle with the remaining olive oil and lemon juice and a generous amount of salt and pepper and scatter the onion over the beets.
  11. Serve warm or at room temperature.