Roasted Beet Salad

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by Heather Harris Brady

I know, a whole lotta people hate beets. But if you’re one of them then you’re probably skipping this post anyway.

I happen to really like them. I like them even more when they’re ginned up with some vinegar and sprinkled with feta or goat cheese. Roasted beets are your friend. You can make a big batch on Sunday and enjoy them in your lunches for a week or two.

I like to use different colors of beets if I can find them, and if you can find heirlooms so much the better. I’m using golden beets and regular red beets here.

Roasted Beet Salad, Enough for six entree-sized salads

  • Six whole beets, about 4″ across, washed and scrubbed
  • Two c. water
  • 1 c. apple cider vinegar
  • 1/2 c. sugar
  • 2 t. salt
  • 8 oz. feta or goat cheese
  • Fresh toasted nuts for garnish

Preheat the oven to 375. Rub the beets with olive oil and put them in a baking dish. Bake for about 60 minutes, until tender all the way through.

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Let the beets cool, then peel and slice them 1/4″ thick. Keep the red beets away from the others or they will turn red! I put them directly in storage containers at this point.

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Combine the water, vinegar, sugar and salt. Microwave for about 30 seconds and stir until the sugar and salt is dissolved.

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Pour the mixture over the beets and refrigerate them. Let them sit overnight and they’re ready to use!

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Arrange them on a plate and sprinkle them with the cheese and nuts. You can go crazy here, add some grains, put them over lettuce, drizzle on a little balsamic dressing, whatever you like.

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This makes a great vegetarian entree too.

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Two years ago: Seeded Crackers
One year ago: Classic Italian Buttercream

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