This is a very easy salad, simply dressed with a lemon and vinegar dressing.
I like to add the dressing to the beets while they're still warm, but you can prepare the beets ahead of time and refrigerate until you're ready to dress the salad.
Yield: Serves 4
- 5 medium beets, golden or chioggia
- freshly ground black pepper
- salt or sea salt
- 1 small to medium red onion
- 3 tablespoons olive oil
- 2 tablespoons cider vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh chopped cilantro or parsley
To roast the beets, sprinkle lightly with salt and freshly ground black pepper and drizzle with a few teaspoons of olive oil. Wrap tightly in foil; place the foil packet(s) on a baking pan and roast at 375° for about 1 to 1 1/2 hours, until the beets are tender. Remove from the oven let stand until cool enough to handle. Peel the beets (much of the skin should slip off easily). Cut beets in half lengthwise and slice about 1/4-inch thick. Put in a bowl. Quarter and slice the red onion, using as much or as little of the onion as you like. Toss with the sliced beets.
In a cup or bowl, combine the olive oil, vinegar, and lemon juice; whisk to blend thoroughly. Add to the beets, along with freshly ground black pepper and salt or sea salt, to taste. Add the cilantro or parsley and toss to blend ingredients.
You Might Also Like
Balsamic and Brown Sugar Glazed Beets
Beet and Spinach Salad With Honey Balsamic Vinaigrette
Roasted Beets From The Slow Cooker