Beet Salad

1. 1

   Preheat oven to 375u00b0. 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.

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.

3. 3

   Note: Nutritional analysis is per serving.

4. 4

   Any beets would be delicious here, but we prefer the deep color of red beets. Roasting the beets before grating intensifies their flavor and is an easy, relatively mess-free way to cook them.

5. 5

   The salad keeps up to 2 days, covered and chilled. To reduce staining when handling red beets, we like to wear disposable latex gloves and use a dishwasher-safe cutting board.

* Per serving · 4 servings · Values may vary.

No additional tips available.