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Beet Salad

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

  1. 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.
TagsSaladBeetRoot VegetableVegetableSideDinnerLunchVeganVegetarianDairy FreeGluten FreeNut Free5 Ingredients or FewerRoastCookbooks
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