Orange-Marinated Beets Recipe from Lia Huber

“Being nourished goes way beyond fueling our bodies,” says guest Chef Lia Huber. “Being nourished provides a profound sense of connection — to our deepest selves, to the earth, and to those around us — that makes our lives rich and whole. Food gives us the opportunity to nourish ourselves every time we eat in a way that leaves our body invigorated and our soul at peace. And from that place of deep fulfillment, those wider circles of connection begin to flourish.”

To purchase her book Nourished: A Memoir of Food, Faith and Enduring Love, click here.

Orange-Marinated Beets

Spiralizing beets creates a gorgeous pile of vegetables. If you don’t have a spiralizer, you can grate the beets. Any type of beet works just fine. As an added benefit, you can use the marinating liquid as a speedy salad dressing.

1 orange

2 tablespoons extra virgin olive oil

1 tablespoon white wine vinegar

Sea salt and freshly ground black pepper, to taste

1 pound beets (golden, red or candy stripe)

1/2 onion, thinly sliced

Zest the orange to equal 1 teaspoon. Juice the orange and set aside 2 tablespoons. (Reserve remaining juice for another use.) Whisk together juice, oil, vinegar, salt and pepper in a medium bowl.

Peel and spiralize (or grate) the beets. Add beets and onion to bowl, tossing to combine. Let stand 30 minutes, tossing occasionally.

Serves 4