Past Recipes
Marinated Beets

Marinated Beets with Mascarpone and Thyme

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Recipe Details

Story

In autumn, Chef Giuseppe loves adding a side of earthy, subtly sweet roasted beets to the table. The seasonal root vegetable comes in a variety of colors—in this no-cook side dish, he uses steamed red beets, which he marinates in lemon juice, thyme, and olive oil. They're topped with dollops of Parmesan-infused mascarpone for creamy, savory balance.

Tags

  • < 600 Calories
  • Quick Cook

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 510
  • Protein 9g
  • Total Carb 17g
  • Total Fat 46g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • steamed beets
    1 package
    steamed beets
  • chives
    1/8 ounce
    chives
  • hickory-smoked almonds
    2 tablespoons
    hickory-smoked almonds
  • thyme
    1/8 ounce
    thyme
  • lemon
    1
    lemon
  • mascarpone cheese
    4 ounces
    mascarpone cheese
  • grated Parmesan cheese
    1/2 ounce
    grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Pat beets dry with paper towel, cut into ½-inch pieces, and place in a medium bowl. Strip half of thyme leaves, discarding stems, then mince (save remaining thyme for another recipe). Thinly slice chives. Roughly chop hickory-smoked almonds, or leave in bag and gently crush with the bottom of a heavy pan. Halve lemon.

  2. Marinate beets

    Marinate beets

    To bowl with beets, add minced thyme, juice of ½ lemon, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Stir to combine; set aside to marinate for at least 10 minutes.

  3. Season mascarpone

    Season mascarpone

    While beets marinate, in a small bowl, stir together mascarpone, Parmesan, 1 squeeze lemon juice, ¼ teaspoon salt, and pepper as desired until just combined.

  4. Serve marinated beets

    Serve marinated beets

    Spread half of mascarpone in the center of a serving bowl. Using a slotted spoon, top with marinated beets (discard excess marinade). Dollop over remaining mascarpone. Garnish with chives and hickory-smoked almonds. Enjoy!

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