Roasted Beet Salad with Sherry Vinegar

Appetizer or side dish

4 Medium beets (about 1 lb with greens) 
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
  1. Preheat oven to 400 degrees.
  2. Trim all but the last inch or so of the stems from the beets. Wash the beets well and trim any dangling roots. Wrap the beets in aluminum foil. Place the beets in the  oven and roast until a metal skewer glides easier through them (medium to large beets can take up to an hour)
  3. remove the beets from the oven, open up the foil, cool slightly. Discard the foil. Use paper towels to hold the warm beets and rub them gently to slip off their skins. Slice the beets into 1/4 inch rounds.

Arrange the warm beet slices on a platter. Drizzle the vinegar, then oil over the beets. Sprinkle with salt and pepper to taste and serve warm or at room temperature.


Recipe from cookbook – Vegetables Every Day by Jack Bishop

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