Roasted Beet Salad

A simple and delicious Summer Salad

AuthorSara Bojarski Prep Time: 0:15:00
Cook Time: 1:30:00
Total Time: 1:45:00
Serving Size: Serves 2-4 Ingredients
  • 3 Beets (large)
  • 1/4 Cup Red Onion (sliced thin)
  • 2 T Scallions (sliced thin)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Red Wine Vinegar
  • Salt and Pepper (to taste)
Directions
  • Preheat your oven to 350 degrees. Cut off the stems of your beets, toss beets in a little canola oil and some salt, and wrap each individual beet in tin foil. Place the tin foil packets on a baking sheet and cook 1-1.5 hours (or until fork tender).
  • Remove the beets from oven and allow them to cool. Once cooled, peel off the skin (discard the skin) and dice into 1" sized pieces.
  • Place the diced beets, red onion, scallion, oil and vinegar in a bowl. Toss and season with salt and pepper.
  • This is great served room temperature or cold.