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Photo of Beet salad with homemade viniagrette by WW

Beet salad with homemade viniagrette

1
Points® value
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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