Roasted Beet Salad Recipe
Ingredients:
4 medium-sized beets
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon balsamic vinegar (optional)
1 teaspoon honey (optional)
Fresh herbs like parsley or dill for garnish (optional)
Instructions:
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Beets:
Wash the beets thoroughly to remove any dirt.
Trim the tops and bottoms of the beets.
If you prefer, you can peel the beets before roasting, or leave the skins on and peel them after roasting.
Roast the Beets:
Place the beets on a sheet of aluminum foil. Drizzle them with olive oil and sprinkle with salt and pepper.
Wrap the beets tightly in the foil and place them on a baking sheet.
Roast in the preheated oven for about 45-60 minutes, or until the beets are tender when pierced with a fork.
Let the beets cool slightly, then peel off the skins if you haven’t done so earlier.
Slice the Beets:
Once the beets are cool enough to handle, slice them into even, round slices as shown in the image.
Dress the Beets (Optional):
If you like, you can drizzle the beet slices with balsamic vinegar and honey for a touch of sweetness and acidity.
Serve:
Arrange the beet slices in a bowl or on a platter.
Garnish with fresh herbs like parsley or dill if desired.
This dish can be served warm, at room temperature, or chilled. It’s a versatile side dish that pairs well with various main courses. Enjoy your roasted beet salad!
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