Roasted Beet Salad

Adapted via Martha Stewart
Serves: 5 to 6

♦ 1 pound beets (3 to 4 medium), greens removed and scrubbed
♦ extra-virgin olive oil
♦ 1 tbsp sherry vinegar
♦ 1 tsp whole-grain Dijon mustard
♦ Coarse salt and freshly ground black pepper

Preheat oven to 450°. Line a large piece of aluminum foil with parchment paper. Place beets in center of parchment. Drizzle with some oil, and season with salt and pepper. Fold aluminum foil up to enclose beets. Place on a small baking sheet and roast until tender when pierced with the tip of a knife, anywhere from 1 hour to 1 1/2 hours. Remove from oven and let sit until no longer hot to the touch. Rub off skins and discard. Cut beets into wedges or slices.

In a medium bowl whisk together 1 tablespoon oil, the vinegar, mustard, salt, and pepper. Add the roasted beets, and toss to combine – either serve warm or refrigerate for up to 3 days.

To read more about this dish and my musical pairing, click HERE.

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