Roasted Beet Salad
From littlesponger 12 years ago
- 60 minutes to make
- Serves 4
Delicious beets add flavor and magnificent scarlet color to any meal. Before cooking, separate greens from beets. Wash beets thoroughly. Beets can be boiled, steamed or baked. After cooking, remove skins and slice. Read more Season to taste. Make Ahead The roasted beets can be refrigerated for up to 2 days See less
Ingredients
- For roasting beets: shopping list
- 1 1/2 pounds beets, stems removed and scrubed (3 or 4 tennis ball size) shopping list
- olive oil spray shopping list
- a pinch of salt shopping list
- For seasoning: shopping list
- 3 tablespoons olive oil shopping list
- 1/4 red onion, thinly sliced shopping list
- 1 Serrano chile, seed and thinly chopped shopping list
- 1 teaspoon minced ginger shopping list
- 2 tablespoon cilantro, chopped shopping list
- pinch of sugar shopping list
- 2 tablespoons red wine vinegar shopping list
- salt and pepper shopping list
How to make it
- Preheat the oven to 375°F. Sprinkle the beets with salt and spray the olive oil. Wrap in aluminum foil, leaving a little hole in the top facing up, and set in a roasting pan. Roast until tender when pierced wuth the tip of a knife, about 60 to 90 minutes. Remove from oven and let sit until no longer hot to the touch. Rub off skins and discard. Cut beets into wedges.
- Meanwhile, mix together the rest of the olive oil, red onion, Serrano, ginger, cilantro, sugar, and red wine vinegar.
- Mix with the rest of the ingredients. Season with salt and pepper. Serve.
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