Marinated Beet Salad

Roasted beets are lightly coated with a simple vinaigrette and few dashes of sea salt to create a savory side dish or main course. Use different colored beets to make a beautiful and delicious salad.
  • Prep: 10 min
  • Cook: 1 hour
  • Total: 1 hour 10 min
  • Serves 4 to 6
  • Preheat oven to 350°F.
  • 5 medium beets (about 1 pound)
  • Trim any greens from beets and wash throughly.
  • water
  • Place beets in a baking dish. Fill with water until 1/8 to ¼ inch high.
  • 1 teaspoon salt

Sprinkle beets with salt.

Cover tightly with aluminum foil and bake at 350°F until beets are soft and can be easily pierced with a knife, about 45 min to 1 hour depending on their size.

Remove from oven, uncover, and let cool.

Once cool, cut off tops and remove skins. Cut peeled beets into small wedges or slices. Place in a glass bowl.

  • 1 teaspoon red wine vinegar, or to taste
  • ½ teaspoon sea salt, or to taste

Drizzle with vinegar and sprinkle with salt. Toss to coat. Let sit for 5 minutes to absorb flavors. Taste and add more vinegar or salt as desired.

  • 2 teaspoons olive oil

Drizzle with olive oil and toss to coat. Serve with bread or a green leaf salad.

Recipe taken from under the Creative Commons License. 

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