Beet Salad

Name: Beet Salad
Yield: serves 10
Ingredients: 8 small golden beets and 8 small red beets, stems trimmed to 1 inch; 3/4 cup extra-virgin olive oil; Coarse salt and freshly ground pepper; 4 tablespoons balsamic vinegar

January 26, 2012

Recipe information

Yield
serves 10

Ingredients

8 small golden beets and 8 small red beets, stems trimmed to 1 inch

3/4 cup extra-virgin olive oil

Coarse salt and freshly ground pepper

4 tablespoons balsamic vinegar

Preparation

Step 1
Preheat the oven to 400°F. Drizzle the beets with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Cover with foil. Bake until tender, about 65 minutes.
Step 2
Let cool. Rub off the skins with paper towels; discard the skins. Cut into wedges. Put the golden and red beets into separate bowls.
Step 3
Whisk the vinegar and remaining oil in a small bowl; season with salt and pepper.
Step 4
Drizzle the beets in the bowls with dressing. Season with salt and pepper, if desired. Toss together just before serving.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsSalad Beet Root Vegetable Vegetable Side Dinner Lunch Vegan Vegetarian Dairy Free Gluten Free Nut Free 5 Ingredients or Fewer Roast Cookbooks

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