Ingredients

• 2 pounds red beets (about 6 medium), scrubbed
• 1/3 cup olive oil
• 2 teaspoons coriander, mustard, fennel, caraway, and/or cumin seeds
• 2 dried bay leaves
• 1/4 cup red wine vinegar
• Kosher salt

Instructions

1. Preheat oven to 425°F. Place beets in a shallow baking dish and add water until it reaches about 1/2" up the sides of the beets. Cover with foil, crimping edges to make a tight seal. Bake beets until a skewer poked through foil easily pierces flesh, 65–75 minutes. Remove from oven, uncover, and let sit until cool enough to handle.
2. Using paper towels (if you have gloves, wear them to keep your hands stain-free), rub skins to remove; discard. Lightly crush beets with the flat side of a chef’s knife, then tear into bite-size pieces and place in a large bowl.
3. Heat oil, spices, and bay leaves in a small skillet over medium and cook, swirling often, until oil is sizzling around spices and spices are fragrant, about 3 minutes. Pour over beets, add vinegar, and toss to combine. Season with salt. Let cool.
4. Beets can be marinated 5 days ahead. Cover and chill.