Rating: 4 stars
2 Ratings
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  • 3 star values: 1
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  • 5 star values: 1

We call for golden beets, but regular beets work just as well in this flavorful salad. You can also use a mixture of both for a colorful, pretty platter.

Earthbound Farm
Recipe by Cooking Light April 2005

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Randy Mayor

Recipe Summary

Yield:
8 servings (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Leave root and 1-inch stem on beets; scrub with a brush. Place beets, 2 tablespoons olive oil, 1 tablespoon garlic, 1 teaspoon thyme, and 1 teaspoon tarragon in a large bowl; toss gently. Place beet mixture on a jelly-roll pan. Bake at 350° for 1 hour or until beets are tender. Drain and cool slightly. Trim off beet roots; rub off skins. Cut in half. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.

  • Combine vinegar, sugar, shallots, 2 tablespoons oil, 1 tablespoon garlic, 1/2 teaspoon thyme, 1/2 teaspoon tarragon, 1/2 teaspoon salt, 1/2 teaspoon pepper, and oregano in a small bowl, stirring with a whisk. Add vinegar mixture and onion to beet mixture; toss gently.

Nutrition Facts

146 calories; calories from fat 22%; fat 3.7g; saturated fat 0.5g; mono fat 2.6g; poly fat 0.5g; protein 3.3g; carbohydrates 26.9g; fiber 5.3g; cholesterol 0mg; iron 1.8mg; sodium 428mg; calcium 43mg.
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