Roasted Beet Salad | The Jewish Week | Food & Wine

Roasted Beet Salad

Roasted Beet Salad

Roasted Beet Salad, Ronnie Fein

4-6 servings

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When I was a youngster, I thought beets only came in a can. They were either whole, sliced or diced and they were a great relief from the usual diced carrots and peas (also from a can).

In the 1950s canned food was the great liberating thing for women — who could make dinner quickly by just opening …. a can of something to go with whatever meat they were making.

Cooking real, fresh beets does take more time than opening a can. But roasted beets are so sweet it’s worth it. All you have to do really is wash them off, wrap them in foil and put them in the oven.

Yesterday I roasted beets and made a salad out of them. Thanks to my new herb garden, I was able to include fresh mint and dill, just snipped from a few steps away from my kitchen. Here’s the recipe:

Ingredients

1 bunch beets (12-16 ounces), trimmed

2 tablespoons chopped red onion or 2-3 scallions, chopped

3 tablespoons olive oil

1 tablespoon red wine vinegar

1 tablespoon lemon juice

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh mint

Steps

Preheat the oven to 425 degrees. Scrub the beets and wrap them tightly in aluminum foil. Roast until tender, about 45-75 minutes, depending on size. Unwrap the beets and when they are cool enough to handle, peel them. Cut the beets into bite size pieces. Place the beet chunks in a bowl. Add the onion, olive oil, wine vinegar, lemon juice, dill and mint. Toss ingredients. Let rest for 15 minutes before servings. Serve at room temperature.


This recipe originally appeared on Ronnie Fein's blog. Reprinted with permission.

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