Beet Salad
Thayer Allyson Gowdy
This easy four-ingredient beet salad is a great choice when you want to add both flavor and color to your table.
How to Make It
Step 1
1
Preheat oven to 375°. Trim beets, drizzle with oil, and wrap in foil. Roast beets until tender when pierced with a fork, 30 to 45 minutes (time will vary depending on size of beets). Unwrap and let cool.
Step 2
2
When beets are cool enough to handle, slip peels off and grate beets on the large holes of a box grater. Toss with vinegar and salt, adding more salt to taste if you like. Serve at room temperature.
Step 3
3
Note: Nutritional analysis is per serving.
Ingredients
3 pounds beets
1 teaspoon olive oil
1/3 cup cider vinegar
2 teaspoons salt, plus more to taste
Directions
Step 1
1
Preheat oven to 375°. Trim beets, drizzle with oil, and wrap in foil. Roast beets until tender when pierced with a fork, 30 to 45 minutes (time will vary depending on size of beets). Unwrap and let cool.
Step 2
2
When beets are cool enough to handle, slip peels off and grate beets on the large holes of a box grater. Toss with vinegar and salt, adding more salt to taste if you like. Serve at room temperature.
Step 3
3
Note: Nutritional analysis is per serving.
