Roasted Beet Salad
- Total Time
You'd be surprised how much sweeter beets taste roasted. Try them alone or as a side to beef or chicken, or add them chopped to baby salad greens.
uncooked beets2 pound(s), stems and roots removed
red wine vinegar2 Tbsp
vegetable oil2 tsp
Dijon mustard1 tsp
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
fresh oregano1 Tbsp, chopped
- Preheat oven to 375°F (190°C). Wrap beets in aluminum foil. Bake 45 minutes or until tender.
- Allow to cool, then peel and slice. Place in bowl.
- In food processor, combine vinegar, oil, mustard, salt and pepper. Process 1 minute. Pour over beets and toss to coat. Sprinkle with oregano and serve.