I don’t know about you but in the last few years I have become a beet lover. I never used to be but if there are beets on the menu I order them. And I always have beets at home for my cravings. This is a very simple recipe but my favorite beet recipe. I love picked beets too but this one is slightly higher on the list.
You can use the beet greens for this salad as well but I am not a beet green person. The greens kind of tastes like lettuce but I like it much better without.
There are many ways to prepare your beats. You can microwave them quickly, that is the easy way. You can boil them in a pot of water, 2nd easiest way. Or the best way and the tastiest way is to bake your beets, that is what I always do, unless I am in a hurry.
Roasted Beet Salad
Yields: 4 servings | Prep: 10 Min | Cook Time: 1 hour
1 bunch beets (6 beets)
1/4 cup olive oil
2 tbsp chopped shallots (1 shallot)
1 tbsp red wine vinegar
1/4 cup of feta cheese
salt and pepper to taste
Oven 350 F
First bake your beats by putting foil around your beets and put them on a cookie sheet, make sure you have something under the beets in the oven because juices will come out and you do not want to ruin your oven. Leave them in the oven for about 1 hour for medium sized beets. If your beets are larger or smaller your time may differ, it is easy to check just poke a fork in them and make sure they are soft.
Take them out and let them cool.
Once you have baked them in the oven the skin is really easy to peel off, just make sure you wash your hands right afterwards or they will stay red for while.
While you are waiting for your beets to cool you can prepare you dressing with olive oil, vinegar, salt, pepper and onion.
Once the beets have cooled and you have removed the skin chopped them up into ½” cubes and toss into your dressing. Stir and add the feta cheese on top.
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