Beet salad with homemade viniagrette
1
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked beets
2 pound(s), stems and roots removed
Red wine vinegar
2 Tbsp
Vegetable oil
2 tsp
Dijon mustard
1 tsp
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Fresh oregano
1 Tbsp, chopped
Instructions
1
Preheat oven to 375°F (190°C). Wrap beets in aluminum foil. Bake 45 minutes or until tender.
2
Allow to cool, then peel and slice. Place in bowl.
3
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.
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