Roasted Beet Salad – a delicious recipe with Beets, u00bc, Red Wine Vinegar, Salt, Pepper, Shallots. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
["Preheat oven to 350 F.", "First bake your beats by putting foil around your beets and put them on a cookie sheet. Make sure you have something under the beets in the oven because juices will come out and you do not want to ruin your oven. Leave them in the oven for about 1 hour for medium sized beets. If your beets are larger or smaller your time may differ, it is easy to check just poke a fork in them and make sure they are soft.", "Take them out and let them cool.", "Once you have baked them in the oven the skin is really easy to peel off, just make sure you wash your hands right afterwards or they will stay red for while.", "While you are waiting for your beets to cool you can prepare you dressing with olive oil, vinegar, salt, pepper and shallots.", "Once the beets have cooled and you have removed the skin, chop them up into 1/2"" cubes and toss into your dressing. Stir and add the feta cheese on top."]
169
kcal
Calories
17
g
Fat
2
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 whole Beets, 1/4 cups Olive Oil, 1 teaspoon Red Wine Vinegar, 1 pinch Salt, and more.
Yes, Roasted Beet Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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