Beet salad
Ingredients
4 beets, trimmed, leaving 1 inch of stems attached
1/4 cup minced shallot
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt and ground black pepper to taste
Directions
- Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
- Wrap each beet individually in aluminum foil and place onto a baking sheet.
- Roast beets in preheated oven until tender when pierced with a fork, 45 minutes to 1 hour. Let beets cool until easy to handle; peel and slice into 1/4-inch slices.
- For easier peeling, rub skins off with a paper towel once the beets have cooled slightly.
- While beets are roasting, whisk shallots, parsley, olive oil, balsamic vinegar, and red wine vinegar together in a bowl until blended; season with salt and pepper and set aside.
- Place warm, sliced beets onto a serving dish; pour vinaigrette over the beets.