♫ 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
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.