Instructions:
Step 1
Set your oven to 400°F (200°C).
Step 2
Wash the beets thoroughly to remove any dirt.
Step 3
Peel and chop the beets into halves or quarters, depending on their size. You can roast them with or without the skins, based on your preference.
Step 4
Place the beets on a piece of aluminum foil.
Step 5
Drizzle with olive oil and season with salt and pepper.
Step 6
Wrap the foil securely around the beets and place the packet on a baking sheet.
Step 7
Roast in the preheated oven for 45-60 minutes, or until the beets are tender when pierced with a fork.
Step 8
Once the beets are roasted, let them cool slightly.
Step 9
If not already peeled, remove the skins.
Step 10
Slice the cooled beets into uniform rounds.
Step 11
If desired, drizzle with balsamic vinegar and honey for added sweetness and acidity.
Step 12
Arrange the sliced beets on a serving dish or tray.
Step 13
Garnish with fresh herbs like dill or parsley.
Step 14
Enjoy the salad warm, at room temperature, or chilled.
Pro Tips:
Uniform Roasting: Cut the beets into similar sizes to ensure even roasting and consistent texture.
Peeling Post-Roasting: If you prefer to peel the beets, doing so after roasting makes it easier to remove the skins.
Flavor Boost: For extra depth of flavor, try adding a squeeze of fresh lemon juice or a pinch of crushed garlic to the salad.
Make Ahead: You can roast the beets ahead of time and store them in the refrigerator. The salad will still taste great!
Nutrition Information (per serving):
Calories: 100
Total Fat: 4g
Saturated Fat: 0.5g
Cholesterol: 0mg
Sodium: 150mg
Total Carbohydrates: 16g
Dietary Fiber: 4g
Sugars: 11g
Protein: 2g