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Roasted Red Beet Salad Recipe

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This recipe for Roasted Red Beet Salad, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maria Pollio
Added: Friday, November 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Beets, medium in size, red or golden
Extra virgin olive oil
salt & pepper

Directions:
Directions:
Roast the beets the day before or early enough so they can be chilled for the salad. To roast, poke holes in beets using a fork, keeping skins on. Put beets in baking dish and generously coat with oil, salt and pepper. Cover baking dish tightly with foil and bake at 350 degrees for about 3 hours or until tender (test with toothpick). Next remove skins from beets. The easiest way to do this is when beets are cooled enough to touch but still hot. Wear gloves or you'll look like you committed a crime. Using a dish towel that you're willing to part with, rub skin off beets. If the beets are cooked properly, skins should easily come off. Cool until ready to eat (trim and cut to preferred size when cooled).

Personal Notes:
Personal Notes:
The beets steal the show on this salad. Serving suggestion: Use extra virgin olive oil, a splash of red wine vinegar, salt, pepper and a few citrus squeezes (lemon, lime and orange)

 

 

 

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