Roasted Beet Salad
Roasting the beets helps to intensify their natural sweetness. This roasted beet salad is a great way to enjoy the beautiful color and flavor of beets. As an added bonus, it’s so easy to make and it can be served either chilled or at room temperature, plenty of flexibility to go with your menu plans. The roasted beets are tossed with a light touch of aged balsamic vinegar and extra virgin olive oil, offering a simple preparation that lets the natural goodness of the beets shine through.
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 1 bunch fresh beets
- 2 Tbsp aged balsamic vinegar
- 1 Tbsp extra virgin olive oil
- sea salt, to taste
- fresh dill for garnish
Ingredients
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Instructions
- Wash the beets and trim off ends. Blot dry with a paper towel.
- Place 1 beet in the middle of a piece of foil; drizzle with olive oil and sprinkle with sea salt. Wrap foil tightly around the beet. Repeat with each of the other beets. Place the foil wrapped beets on a baking sheet and roast at 375° F for approximately 30 to 45 minutes, until tender.
- Remove from oven; let rest in foil for 10 minutes. When the beets are cool enough to handle, peel and cut into wedges.
- Toss beet wedges with balsamic vinegar, olive oil, and sea salt. Garnish with fresh dill.
- Serve at room temperature or chill if desired.
