Beet-ing Hearts

♫ Listening to: Oblivion by Grimes ♫

Beet Salad Ingredients

• 9 beets
• olive oil

Beet Salad Directions

Wash the beets.

Cut off the stems and roots from each.

Place them in a pyrex pan or other oven-safe dish.

Drizzle olive oil sparingly over each one.

Fill the pan with halfway with water.

Cover the pyrex with foil.

Bake at 350° for one hour.

Cool for 30 minutes before removing skins. If they’re still too hot to touch, submerge them in a pot or bowl of ice water for 5 minutes. Remove skins using your fingers or a paring knife.

Cut the beets using a knife or cookie cutters. I used a small heart-shaped cookie cutter from my heart set.

Beet Salad Dressing Ingredients

• 2 tablespoons vinegar (red wine, balsamic, or apple cider)
• 5 tablespoons olive oil
• 1 teaspoon onion powder
• 1 tablespoon mustard (optional)
• Salt and pepper to taste

Beet Salad Dressing Directions

Whisk all the ingredients together.

Pour over beets. Let sit to marinate between 20 minutes and 20 hours.

☆☆☆☆☆☆☆☆☆☆

This post links to items I mention. If you click on one, you will go to a website (like Amazon) where you can buy the product. Sometimes, the store you purchase from (Amazon, Etsy, etc.) will pay me for referring you. This costs you nothing extra, and I would never recommend a product that I don’t use. These affiliate programs help me buy ingredients to create recipes for you. Read more about this in my privacy policy.

I mostly cook with organic ingredients, but only specify organic when it’s necessary to ensure the item is vegan.

☆☆☆☆☆☆☆☆☆☆