this salad is just wonderful. it is so easy, so easy that it took me a while to get around to making it...2 1/2 years! i bought fresh beets at the farmers' market, the roasting made them exceptionally sweet so they needed no extra sugar with the vinegar. i didn't oil them before baking, I simply put them in a disposable pie tin, added a little water and covered tightly with foil. few ingredients, ease of preparation, excellent taste.
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1 Hour, 30 Minutes
- Calories: 26
- Calories from fat: 4%
- Protein: 0.8g
- Fat: 0.1g
- Saturated fat: 0.0g
- Carbohydrate: 6g
- Fiber: 0.6g
- Sodium: 332mg
- Cholesterol: 0.0mg
- 3 pounds beets
- 1 teaspoon olive oil
- 1/3 cup cider vinegar
- 2 teaspoons salt, plus more to taste
- 1. Preheat oven to 375°. 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. 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.
- Note: Nutritional analysis is per serving.
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.
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.
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