♫ Listening to: Oblivion by Grimes ♫
Beet Salad Ingredients
Purchase pre-cooked beets and skip straight to the dressing portion of the recipe.
- 9 beets
- olive oil
- salt and pepper
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 on each one.
Sprinkle each one with salt and pepper.
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.