Nutrition Facts
4 servings
4
Recipe for Roasted Beet Salad
Wonderful, isn't it!? And very good: the very different flavors of these two varieties were present. Mild, sweet, and fresh. Here’s an idea to use the beets from the garden, quite simply. I chose one round variety and one flat variety.
Ingredients
5 beets that are not too large (otherwise they become stringy)
coarse salt
olive oil
Directions
1
Preheat the oven to 180 degrees.
2
Peel the beets and wrap each one in aluminum foil.
3
Bake for about 45 minutes depending on their size. You can poke through the foil to check for doneness. They should be soft.
4
Cut them into cubes and place in the fridge. They should be well chilled at meal time.
5
To finish, at the time of serving, season with olive oil and coarse salt.
Ingredients
Ingredients
5 beets that are not too large (otherwise they become stringy)
coarse salt
olive oil
Directions
Directions
1
Preheat the oven to 180 degrees.
2
Peel the beets and wrap each one in aluminum foil.
3
Bake for about 45 minutes depending on their size. You can poke through the foil to check for doneness. They should be soft.
4
Cut them into cubes and place in the fridge. They should be well chilled at meal time.
5
To finish, at the time of serving, season with olive oil and coarse salt.
Notes
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