ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Simple Beet Salad

Photo: Jennifer Davick; Styling: Missie Neville Crawford
Prep time 20 mins
Other time 1 hr, 45 mins
Yield Makes 6 to 8 servings
Pickled beets were a point of contention between my mother and me, but I think we would have agreed on this fresher version.

Ingredients

  • 2 pounds assorted medium beets
  • 1/3 cup bottled balsamic vinaigrette
  • Salt and pepper
  • 1/2 cup chopped walnuts
  • Garnish: fresh parsley leaves

How to Make It

  1. Preheat oven to 400°. Divide beets between 2 large pieces of heavy-duty aluminum foil; drizzle with balsamic vinaigrette, and sprinkle with desired amount of salt and pepper. Seal foil, making 2 loose packets.

  2. Bake at 400° for 45 to 55 minutes until fork-tender.

  3. Let cool 1 hour in packets, reserving accumulated liquid.

  4. Bake walnuts at 400° in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.

  5. Peel beets, and cut into slices or wedges. Arrange beets on a serving platter or in a bowl. Drizzle with reserved liquid, and sprinkle with walnuts. Garnish, if desired.